This simple recipe for tacos with bold Asian flavors won't take much time, but it will taste fantastic.
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Author: Erika Lenkert
Author: Neil Perry
Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially chosen for its starting letter, but its mild...
Author: Paul Grimes
Author: Jill Dupleix
Author: Eben Freeman
Author: Maggie Ruggiero
Author: Jill Silverman Hough
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Author: Claire Saffitz
Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.
Author: Andy Baraghani
Author: Salma Abdelnour
Author: Ian Knauer
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.
Author: Emily Malone
The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.
Author: Andy Baraghani
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Author: Chris Morocco
Cucumber, cream cheese are featured in this tangy make-ahead dip. 19
Author: Eric Ripert