Vegan chocolate cupcakes. So scrumptious and deep dark chocolatey that no one’s even going to notice they’re vegan. Swear.

If you’re familiar with Caribbean food, you know how good jerk seasoning is. It adds a deeply spiced flavor to everything it touches and makes these lentils extraordinary.

Making your own pumpkin pie spice is as easy as dumping some spices you probably already have, into a bowl and stirring them together. No need to run to the store. You’re welcome.

There’s something about a big old pot of beans–comforting, richly flavored, and filling. Tomatoes and rosemary add a little something special.

Craving a hearty, barbecue sauce slathered slider? But you’re not into meat? Well…we’ve got something delish, just for you.

This rice pilaf with cherries and pistachios is a perfect side dish for poultry. The pistachios add a bit of crunch and the cherries add sweetness.

Jerusalem artichokes, stump so many of us. But hang on–lots of our testers weren’t hip to them either until they tried (and loved) this recipe. What are you waiting for?

What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then drizzling it over everything? Exactly.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

A bowlful of crispy tofu and peanut sauce-soaked rice makes a terrific dinner that’s satisfying and full of healthy bits and bobs.