Vinegar

Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold.

Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes.

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.

These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes

This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals.

This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Or use it for a delicious tempeh BLT with baby greens and perfect cherry tomatoes.

You’ll love this version of a Vietnamese street-food sandwich favorite.

This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.

Rice noodles give a simple stir-fry a homey feel.

Two fall produce favorites are paired here in a frittata that’s bursting with color, flavor, and texture.

Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.

Serve these with Roasted Red Pepper Sauce.

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.

A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish.

Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.