The Good News The red lentils in these spicy, Indian-inspired vegetarian burgers don't need to be soaked and cook super-quickly. What's more, they are rich in B vitamins, fiber and folate, which help fight heart disease and birth defects.
With a buttery deep-dish crust, silky egg custard, and thyme-scented sautéed mushrooms, this show-stopping quiche from chef Thomas Keller is worthy of a special occasion.
If you cannot find capers in salt, you can use brine-packed capers, with these modifications: double the amount called for in the recipe and add 1/8 teaspoon kosher salt to give them a boost. So as not to overwhelm their delicate taste, reduce the oregano to 2 tablespoons.
Mildly hot chiles enhance the spicy-tingly punch of the Szechuan and sansho peppercorns used to season paneer in this flavor-packed stir-fry.
This bright, herbaceous rice with perfect, creamy bites of roasted garlic throughout boasts a profusion of fresh herbs symbolizing spring.
This recipe pairs nutty brussels sprouts with pureed spinach in a riff on the classic creamed spinach side dish.
Porcini mushroom powder gives savory depth to the nutty brown butter bagna cauda dressing in this wintery salad.
The classic spinach dip appetizer achieves new heights in this irresistibly cheesy appetizer from Mr. Digby's in San Francisco.
A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who was born there. To keep the textures and flavors of the vegetables distinct, Musa layers the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. The stew is best when made ahead and allowed to mellow for at least a few hours.
Red kidney beans, aromatics, coconut milk, a Scotch Bonnet pepper, and more come together in these Jamaican Stew Peas and Spinners, which writer Brigid Ransome Washington developed based on her mother-in-law's recipe. While the iterations Ransome Washington enjoyed growing up in Trinidad and Tobago included meat, this version is vegan, but make no mistake, it's still luscious, hearty, and satisfying. Don't throw away the soaking liquid from the beans—according to Vivienne, her mother-in-law (who she calls Auntie), simmering the beans in it gives the dish a beautiful color. The resulting Stew Peas are hearty, comforting, and filled with earthy and bright flavors.
