Sweet summer corn shines its brightest in this simple recipe for corn fritter avocado toast.
Vegetarian
tikka masala pierogies
These tikka masala pierogies are inspired by two warm and cozy comfort foods: Indian-spiced tikka masala and Polish potato-stuffed pierogies.
lemon basil feta rice
Dress up your favorite rice or grains with a squeeze of lemon juice, crumbled feta, and fresh basil.
cumin roasted broccolini with lemon yogurt sauce
Slender and slightly droopy broccolini needs barely any help to become a totally delicious side dish.
patty cakes (chocolate coated peanut butter cracker sandwiches)
These chocolate coated peanut butter cracker sandwiches got their name from my grandmother-in-law, who ships them around the country to her massive blended family.
pantry pesto
When it comes to a flavorful, shelf-stable pesto, you don’t need to look any further than your own pantry.
broccoli stalk soup
Savvy home cooks save their broccoli stalks in the freezer to make broccoli stalk soup.
aloo dal pierogis (potato lentil pierogis)
Fall in love with these dal pierogies — plump dumplings stuffed with Indian-spiced lentils and mashed potatoes.
lettuce and walnut salad with mustard-dill vinaigrette
Even people who “don’t like salad” like this lettuce and walnut salad. The crunchy, toasty garlic salted walnuts might have something to do with it.
easy one-avocado guacamole (with quick-pickled onions)
Whether you smash it on toast, dollop it on tacos, or serve it as dip, this easy one-avocado guacamole makes just the right amount for one or two people to enjoy.
samosa pot pie with puff pastry top
This lightly spiced Samosa Pot Pie with a crispy, flaky puff pastry top makes a hearty, satisfying vegetarian dinner.
perfect-for-a-party roasted tomato salsa (salsa roja)
Level up your salsa game and feed a small army with this easy, flavorful roasted tomato salsa that’s so much more than just a dip for chips.
cheddar-jalapeno no-knead bread (“dragon egg bread”)
This easy-to-make cheddar-jalapeño no-knead bread relies on time to develop gluten, strength, and flavor. It bakes up with a crunchy, floury crust that cracks open like a dragon egg inside of a Dutch oven.
why you should make your own hot sauce
Learning to make your own hot sauce means you can control the heat levels — resulting in a hot sauce that adds a punch of flavor with none of the acidic, face-melting burn you expect from store-bought hot sauces.