Vegan
Charred Vegetable Ragù
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!
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Black Sesame Tofu “Basque” Cheesecake
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.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Beer-Battered Onion Rings
Easy to make, impossible to stop eating.
Chorizo Cauliflower
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Wassail
Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.
Vegan Stuffed Shells
“No one complains about it being vegan because they can’t tell the difference.”
Winter-Vegetable Soup
This nourishing soup comes together faster than you can say “sweater weather.”
Glazed Torn Beets With Pistachio Butter and Mint
“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.
Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
Watermelon, Shiso, Plum, and Salt
Make the most of melon season with this simple and savory fruit salad.
Easy Hummus With Canned Chickpeas
A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.
Tomato and Cherry Quinoa With Pistachios
This simple recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find.