Nut

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Lamb chops are one of those ingredients that intimidate a lot of people, but they’re actually a great protein to cook (and especially grill) at home.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Serve a thick slice for breakfast or an afternoon pick-me-up.

This side dish is flavorful enough to also serve as a main course.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

Loaded with mix-ins, this loaf makes an excellent breakfast or dessert—or you could gift it to someone you really like.

“No one complains about it being vegan because they can’t tell the difference.”

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

These six-ingredient cookies are crisp, golden, and just so happen to be gluten-free.

“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.

When it’s too hot to turn on the oven, or you’re craving something sweet and chewy, these no-bake superstars are just the thing.

No neon green frozen treats here, just real pistachio color and real pistachio flavor.

This simple recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find.

Studded with chocolate and with a crisp yet yielding texture, these gluten-free chocolate chip cookies could compete with any classic version.

Don’t mess with lush chocolate cake, fudgy frosting, and crunchy toasted pecans. (Who would want to?)