This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red.
This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.
Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.
Puréed beets bring color, sweetness, and an irresistibly moist texture to this cake. To retain the dessert’s red color, use regular unsweetened cocoa powder, not Dutch processed. Chocolate extract (found in the baking aisle with other extracts) delivers extra chocolate intensity, but omitting it won’t ruin the recipe.
Stretch those poolside summer days well into autumn with these cocktail-inspired treats.
These dense, fudgy brownies have a jammy backdrop, and tiny blackberry seeds add a surprisingly pleasant texture. À la mode options include sorbet to bring out the blackberry flavor or a classic vanilla soy ice cream.
The tartlet shell and cream recipes in this dessert lend themselves to endless variations. Top them with different fruits, or nuts or chocolate chips, or make a full-size dessert using the recipes. Look for the miniature tart pans in most cookware stores, or use mini muffin pans.
A light, creamy sauce dresses up marinated tofu cutlets for a dish that could easily be found on the menu of a high-end restaurant. Serve with steamed jasmine rice to add a floral note and soak up all the tasty sauce.
Microgreens are one of the first produce items to appear on farmers’ markets in the spring. Sweet and tender, they require a delicate dressing that won’t wilt or overwhelm the tiny leaves.
Whole steamed artichokes have a natural elegance, but leaf-dipping can get messy. We’ve solved the problem by filling artichokes with a thick arugula pesto, which turns the de-choked centers into individual dipping bowls. Extra pesto can be served on the side or spooned over the artichokes as desired.
This simple, hearty stew explores the fusion of African, Afro-Caribbean, Southern, and Asian cooking styles that Bryant Terry, author of The Inspired Vegan, has been fashioning over the past several years.
In this vegan variation on a French classic, chunks of young jackfruit soak up the savory flavors of a wine-based sauce. Serve over rice, pasta, or potatoes.