A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
A simple and easy guacamole for any occasion.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
You'll never want to use potato chips for dips again.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Cauliflower goes to Buffalo.
Ultra-crisp fried cauliflower, Korean-style.
This popular snack from El Salvador is all about balancing intense flavors.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
Sweet and sour eggplant with raisins, pine nuts, and herbs.
The ultimate party snack, now in a 100% animal product-free form.
A saucy, chunky chickpea dip.
Spain's tomato-free gazpacho.
A classic recipe for artichoke hearts, from the heart of Italy.
The key to great tabbouleh salad is to control its moisture.
Just how garlicky do you want it?
Caramelized plantains with a bright mint and parsley mojo sauce.
The answer to out-of-season bruschetta.