Roasted Tomato–Cashew Salsa

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

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!

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

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

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.