Starter

This nourishing soup comes together faster than you can say “sweater weather.”

This refreshing melon and cucumber salad works as a snack, starter, or side dish.

Make the most of melon season with this simple and savory fruit salad.

Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Blend a crisper drawer’s worth of salad greens (romaine, arugula, spinach, watercress, etc.) into this vibrant, surprising soup.

A buttery lattice dough enrobes mushrooms, herbs, and speck.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas” to pile onto hearty vegetarian nachos.

This recipe takes the fire cracker formula and Caesar-izes it, bringing in the umami punch of Parmesan and the oil from a jar of anchovies.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

Fried salmon is one of those things you don’t see too often, but these bourbon-glazed salmon nuggets are terrific, especially with a side of spicy ranch.

A batter made with cornstarch gives this air fryer buffalo cauliflower a shatteringly crisp exterior.