Vegan
Tomato and Cherry Quinoa With Pistachios
This simple recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find.
By Mark Diacono
Frozen Chocolate Bananas
If you’re able to stop making “Arrested Development” jokes long enough, these sweet bites will be the actual talk of your next party.
By Victoria Granof
Strawberry Preserves
Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.
By Claudia Roden
Mango Chutney
The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.
By Melissa Roberts-Matar
Orange Marmalade
This easy orange marmalade recipe requires no obscure equipment and is bound to impress.
By David Lebovitz
Peach Jelly
Summer is fleeting, but this easy recipe puts juicy peaches within arm’s reach all year long.
By Virginia Willis
15 New Vegetarian and Vegan Cookbooks to Check Out This Spring
It’s time to refresh your cooking with a new book of vegetarian recipes.
By Maggie Hoffman
Blueberry Compote
Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes: Blueberry compote knows no bounds.
By Lillian Chou
Classic Marinara Sauce
The little black dress of Italian American cooking—get the recipe for the stuffed shells here.
Dry Stir-Fried Green Beans
These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.
By Verna Gao
Sweet and Salty Nori Popcorn
You know those little packs of roasted nori sheets? Along with a little touch of sugar, they make the perfect topping for popcorn.
By Rahanna Bisseret Martinez
Banana Nut Blondies
These blondies have all of the flavors of your favorite banana bread in a more compact form, with lots of toasty walnuts inside and on top.
By Yossy Arefi
Kunan Aya (Tigernut Milk)
Tigernuts, which taste like a cross between pecans and almonds, yield a thick and creamy liquid that’s often sweetened with dates or honey.
By Yewande Komolafe
Easiest Cranberry Sauce
Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.
By Priya Krishna
Maple-Roasted Delicata Squash
A perfect combination of sweet, salty, crispy, and tender, this maple-roasted delicata squash will have everyone reaching for seconds.
By Leah Koenig
Plant-Based Vietnamese Cooking Takes Center Stage in This New Cookbook
Helen Lê puts a meat-free spin on pho, bánh xèo, bún bò Huế and numerous classics dishes from across the country.
By Anikah Shaokat
Vegan Bánh Mì
This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.
By Helen Lê
Chili Jam
This Vietnamese chili jam is sweet and slightly spicy, and it is especially delicious with noodle dishes.
By Helen Lê
Vegan Pho
A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.
By Helen Lê