Chicken Escabèche

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.