Vegetable

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.

With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.

Real cheddar cheese meets charred green chiles in our best recipe for queso. For extra points serve the molten dip with warmed tortilla chips.

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

With lightning-quick shrimp and an easy garlic butter sauce, this crowd-pleasing pasta builds flavor fast.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

With a buttery bourbon glaze, this Gourmet legend requires just four ingredients.

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

“No one complains about it being vegan because they can’t tell the difference.”

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.