Vegetarian

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

When all the flavors meld, the dried mint blooms and transforms this dish into a refreshing slaw that pairs well with fatty cuts of meat.

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

Sear squeaky, salty Halloumi cheese in a pan—it won’t melt, but will get a crisp golden crust—then douse in honey and a spicy nut and seed sprinkle and serve as an appetizer or with a simple green salad.

Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.

A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.

For this popular Filipino breakfast, the eggplants are heavily charred before being battered with egg and pan-fried, making them smoky, creamy, crispy, and totally satisfying.

Nutella and cheese melt together into a sandwich that's the ideal sweet-and-savory snack.

Mix and match your favorite fall vegetables into this delicious side dish.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

My older daughter can put away some of these oatmeal cookie bites like it’s her job. Gymnastics helps her keep active, which means she’s often super hungry, and I love to have these on hand for when she needs a snack.

Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!

Unlike the oven, the air fryer makes actually-crisp chickpeas. The high heat, circulating at a super-fast speed, dries out the chickpeas so they’re almost dehydrated.

When you make eggplant in the air fryer, not only do you get a wonderful texture, but you have a healthier version than fried eggplant without anywhere near the mess to clean up.

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

Bursting with jammy cherry tomatoes that make their own sauce, this rice noodle–and–chili oil riff on the classic Italian pasta takes just 20 minutes to throw together.

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.

Salting and squeezing the radishes seasons and crisps them.