A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
A simple and easy guacamole for any occasion.
Spain's tomato-free gazpacho.
Cauliflower goes to Buffalo.
Just how garlicky do you want it?
Ultra-crisp fried cauliflower, Korean-style.
When tomatoes are at their peak, this is the way to spotlight them.
Sweet and sour eggplant with raisins, pine nuts, and herbs.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
The ultimate party snack, now in a 100% animal product-free form.
The key to great tabbouleh salad is to control its moisture.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
The taste of summer in a bowl.
The answer to out-of-season bruschetta.
A saucy, chunky chickpea dip.
Caramelized plantains with a bright mint and parsley mojo sauce.
A classic recipe for artichoke hearts, from the heart of Italy.
Crispy-bottomed vegetable dumplings, stuffed with five-spiced tofu, seitan, cabbage, and carrots.