Vegetarian

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce.

This chocolaty bundt is brimming with rich flavor from a combo of cocoa and chocolate-enhancing coffee powder. The melty chunks from a chopped up bar of chocolate are just an added bonus.

These boldly chocolatey (and completely flourless) brownies get topped with a savory swirl of tahini. Dragging a toothpick through them to make pretty designs is part of the fun.

Our version of this dip uses spinach, but it can be made with cooked beets or roasted eggplant, too.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

Chopped cauliflower adds earthy sweetness and turns as tender as the pasta in this more substantial version of mac ‘n’ cheese.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

Stirring an egg yolk into each steaming bowl just before eating adds richness and body to this subtly spicy soup.

Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears.

If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Eggs on toast goes veggie-centric with quick-pickled veg and marinated feta. Everything except the croutons can be made ahead, and any weekday can start off this colorful.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Use a hot sauce that isn’t just heat and vinegar but has a personality of its own. We like Frank’s.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.