Grilled Beet Baba Ghanoush
Linda Xiao
There’s a method to making baba ghanoush. And it applies to way more than eggplant.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.