Vegan

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Easy to make, impossible to stop eating.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

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

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.

Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.

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

This nourishing soup comes together faster than you can say “sweater weather.”

“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.

Make the most of melon season with this simple and savory fruit salad.

This refreshing melon and cucumber salad works as a snack, starter, or side dish.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

This simple recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find.

If you’re able to stop making “Arrested Development” jokes long enough, these sweet bites will be the actual talk of your next party.

Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.

The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.

This easy orange marmalade recipe requires no obscure equipment and is bound to impress.

Summer is fleeting, but this easy recipe puts juicy peaches within arm’s reach all year long.