Vegan
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
By The Gourmet Test Kitchen
Wassail
Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.
By Gina Marie Miraglia Eriquez
Vegan Stuffed Shells
“No one complains about it being vegan because they can’t tell the difference.”
By Joe Yonan
Winter-Vegetable Soup
This nourishing soup comes together faster than you can say “sweater weather.”
By Lillian Chou
Glazed Torn Beets With Pistachio Butter and Mint
“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.
By Nisha Vora
Watermelon, Shiso, Plum, and Salt
Make the most of melon season with this simple and savory fruit salad.
By Jess Damuck
Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
By Jess Damuck
Easy Hummus With Canned Chickpeas
A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.
By Anna Stockwell and Becky Hughes
Tomato and Cherry Quinoa With Pistachios
This simple recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find.
By Mark Diacono
Frozen Chocolate Bananas
If you’re able to stop making “Arrested Development” jokes long enough, these sweet bites will be the actual talk of your next party.
By Victoria Granof
Strawberry Preserves
Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.
By Claudia Roden
Mango Chutney
The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.
By Melissa Roberts
Orange Marmalade
This easy orange marmalade recipe requires no obscure equipment and is bound to impress.
By David Lebovitz
Peach Jelly
Summer is fleeting, but this easy recipe puts juicy peaches within arm’s reach all year long.
By Virginia Willis
15 New Vegetarian and Vegan Cookbooks to Check Out This Spring
It’s time to refresh your cooking with a new book of vegetarian recipes.
By Maggie Hoffman
Blueberry Compote
Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes: Blueberry compote knows no bounds.
By Lillian Chou
Classic Marinara Sauce
The little black dress of Italian American cooking—get the recipe for the stuffed shells here.
Dry Stir-Fried Green Beans
These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.
By Verna Gao
Sweet and Salty Nori Popcorn
You know those little packs of roasted nori sheets? Along with a little touch of sugar, they make the perfect topping for popcorn.
By Rahanna Bisseret Martinez