Eggplant is a beloved and frequently used ingredient in Turkish cuisine, and Imam Bayildi is one of the most iconic eggplant dishes. Translated as "the imam fainted," the story goes that when the imam's wife made this for dinner, he passed out when he found out how much olive oil had gone into it. This version has a bit less than the original! Take note that the eggplant cooks for a very long time, so simmer over very low heat.
Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.
Vegetables, whole grains and Sriracha-tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.
Grilling season is here! Made with homemade seitan, these grilled teriyaki rolls are stuffed with bright green scallions, and would be great served alongside a simple pot of steamed rice or with a cold gingery noodle dish. Much of this recipe could be done ahead of time - make the seitan, assemble the rolls, then grill when you’re ready to eat.
The Chinese street food version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
For a serious power breakfast (or lunch or dinner!), stuff corn tortillas with creamy scrambled eggs and rainbow chard.
Have you ever tried eating Swiss chard raw? This light, lemony salad might make you a convert. It’s got some crunch from garlicky breadcrumbs and is tossed with an easy dressing. Transform it into a hearty meal by topping it with chickpeas or a poached egg.
This is the kind of tart that you might see at a fancy European pastry shop - it’s definitely a special way to treat yourself to summer cherries.
This irresistible cordial has just three ingredients, and was famously one of George Washington’s favorite treats. The leftover boozy cherries can be served on ice cream or over pound cake for a decadent dessert. Note that the active prep time is about 30 minutes, but the bounce won't be ready for 40+ days!
Summer’s tastiest blueberries are elevated with an out-of-the-ordinary whipped cream.
If you haven’t got an ice cream maker, don’t let that stop you from making ice cream! This recipe calls for just three ingredients, and you’ll have delicious, creamy ice cream using only a blender.
Lemon and blueberries seem made for each other, and these buttery, flakey scones are a perfect way to enjoy them. And they only take about a half hour start to finish!
This hearty salad is much more than the sum of its parts, and happens to be beautiful too. a great accompaniment to anything from the grill.
This is a special, but still simple, alternative to the basic breakfast you might have typical mornings. Tomato, dill and egg complement each other perfectly. Scale up for a group.
Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.
Serve this crumble with ice cream or whipped cream for dessert, or on its own or with yogurt for breakfast. Two types of ginger appear in both the crumble topping and the rhubarb filling, and the combination of sweet, tart and lightly spicy is unexpected and hard to resist. The butter is easily substituted with margarine if you’d prefer a vegan crumble.
This pasta dish is tossed with tender, roasted asparagus, and a creamy, lemon and garlic infused sauce that’s also dairy-free.
Store-bought puff pastry forms a buttery and delicious, but super simple, base for this savory tart. Be sure that the pastry is completely thawed before starting the recipe.
With a simple pot of steamed rice, this tofu dish makes a perfect weeknight dinner. The tofu is pan-fried, then tossed in a sauce fragrant with ginger, shallots, chiles and lots of green garlic.
Young green garlic has a more delicate taste than the mature variety. Its mild flavor is highlighted in this chilled, fresh soup.
This pasta dish with caramelized onions and lots of garlic is a lovely way to use beets and beet greens. Use gold beets, or you’ll end up with pink pasta!
I like to double this recipe and keep them in the freezer. Just cook them first, and place on a baking sheet before freezing. When completely frozen, transfer to a freezer-safe bag. Voilà - convenient, homemade, delicious veggie burgers!
Bright yellow peppers are stuffed with a wonderfully seasoned brown rice and vegetable mixture. If you’d prefer, you can substitute your favorite grain for the rice.
Oats and coconut stand in for wheat and dairy in these fruity, moist, and tropical muffins. Perfect for breakfast or as a snack.
Thanks to a few different kinds of mushrooms and lots of warm spices, this rich and wholesome soup is full of deep flavor.
This is amazingly close to spinach and artichoke dip in sandwich form. Three different cheeses, fresh spinach, and really good bread make this a grilled cheese you’ll want to make again.
Spring has arrived, and with it rhubarb and strawberries! This almond cake with a sweet marzipan base is complemented beautifully by a simple, tart compote. For Passover, simply substitute the flour with finely-ground matzo meal.
Made with chickpea flour, socca is a large, gluten-free and vegan pancake. This one is made with Indian spices and sauteed onion and tomato.
Be sure to make the buttermilk ranch dressing for these tender, crispy onion rings - they deserve more than just ketchup.
Here is a tasty noodle salad that’s packed with vegetables and loads of protein. The longer you marinate the tempeh the better, so it makes sense to start that part the night before.
Colcannon is a traditional Irish dish made from mashed potatoes and kale or cabbage, with a million different variations. This take on it calls for Savoy cabbage, garlic, and leeks.
Kulfi is a type of Indian ice cream. This is packed with mangoes, and doesn’t require an ice cream machine. Try the recipe as written, or fold in some chopped pistachios before it goes in the freezer.
A couple of tips: full-fat coconut milk is a must here, and to keep the coconut cream bright white, use regular white sugar.
With its tangy sauce and meaty texture, barbecue jackfruit makes a great taco filling. These tacos are Asian inspired, with a soy and sesame-dressed slaw.
With a pronounced berry finish balanced by a bitter undercurrent, blood oranges are a wonderful ingredient in baked goods. This easy pound cake is topped with a pink-flecked glaze that helps to keep it moist.
This salad goes so nicely with so many meals, you might find yourself eating it every couple of days when blood oranges are in season. The bright pink color of the dressing is a welcome sight in the middle of winter, and the combination of crunchy, slightly bitter romaine with crisp hearts of palm and juicy blood oranges is one you won’t forget.
This quick curry is perfect for a weeknight. Serve with warm flatbread.
With their rich, buttery flavor, Yukon Gold potatoes hold their own in this simple, unadorned gratin.
Congee, or Asian-style rice porridge, has many variations. This version uses brown rice instead of the typical white, and contains lots of fresh shiitake mushrooms, warm garlic and ginger, and greens. Serve with optional toppings (see the note at the bottom for some ideas) at the table, and you’ll have a comforting meal that will please everyone.
Eggplant and shiitake mushrooms are cooked in a simple but super flavorful sauce loaded with garlic, ginger, and sesame.
This simple, fresh salsa is ready in about 10 minutes. Perfect accompaniment to tortilla chips, but also anything grilled.
A lemony vinaigrette gives roasted parsnips, onions, and sweet potatoes a welcome brightness and freshness.
Cottage pie is a traditional Irish dish made with lamb and potatoes, much like shepherd’s pie. This vegetarian version is made with plenty of vegetables and lentils, simmered with fresh rosemary. It’s such a perfect dinner for a cold winter’s evening, don’t wait until St. Patrick’s Day to enjoy it.
Classic appetizer, minus all the oil. These are great to have in the freezer - you can just bake them from frozen for a quick, cheesy treat.
Fresher and brighter than collards that are simmered for hours, this is a pesto that you’ll want to put on everything. Try on pasta, of course, but also stirred into minestrone, spread on toast, or as a topping for burgers.
For a decadent dessert that everyone will enjoy, try these chocolate peanut butter bars.
Here's a recipe for traditional, no-frills potato salad.
Fresh rosemary is an unexpected ingredient in desserts, and it adds a warm, complex note in this simple and straightforward grapefruit cake. Use the nicest olive oil you can.
For good luck all year long, here’s what to eat on New Year’s Day. With bay leaf and dill, and no ham hock, this vegetarian version is Greek-inspired, not Southern.
Rio Star grapefruits are at their peak now, so this is the best time to tuck into this liqueur-infused frosty treat. The Campari helps the sorbet stay scoopable, but if you want to substitute it with orange juice (or grapefruit juice), or omit it entirely, that is fine.
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