Set bowls of mixed nuts around the backyard, and serve the salad with glasses of chilled Beaujolais wine.
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.
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!
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.