Swiss Chard–Tahini Dip

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

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

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!

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

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

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.