Vegetarian

Comfort food at its finest and, perhaps, easiest. Made with rice, lentils, and caramelized onions, it’s as good room temp as it is warm and goes with almost anything. Full of flavor yet also frugal.

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Nigel Slater’s lovely way with everyday ingredients is showcased in this slightly glam approach that draws on both puréed and fried cauliflower along with warming spices.

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Take advantage of the freshest, most tender spring stalks au naturel. Uncooked, lightly dressed with lemony yogurt, and very little else. Spring has sprung, indeed.

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Okay, these cookies may not contain literally a thousand layers, but they’re sufficiently flaky to make us stop counting. As one of our recipe testers exclaimed, “This is a very special cookie.”

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Seriously the best seven layer dip we’ve ever had. Swear. And it comes together in minutes without any heat. Summer supper, anyone?

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A staple of Syrian snacking, moutabal is smoky and richly flavored. Spread it on everything that needs a pick-me-up of the delicious kind—you’ll never have a boring lunch again.

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In the Eastern Mediterranean, each individual has an idea of what makes the perfect baklava. This unconventional approach relies on blitzed raisins and citrus syrup. If you’re looking for perfect, this just might be it.

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A no-fuss approach to making bread from renowned Sullivan Street Bakery founder Jim Lahey. You may not go back to store-bought.

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Known in some parts as tar heel pie, this ridiculously rich chocolate brownie pie filling is impossibly fudgy, so much so it’s simply too gooey to consume out of hand

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Carrots are blistered and then sprinkled with a deconstructed dukkah made of nigella, coriander, cumin, and fennel seeds along with a sprinkle of roasted hazelnuts and almonds. And it just happens to be healthy.

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