Sarah Jampel

Crisp, almost crunchy, tofu owes its caramelized exterior to one secret ingredient (*whispers* It’s sugar!).

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away or after its flavors have had a chance to develop.

The quintessential summer quencher gets an aromatic twist thanks to jasmine green tea.

Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.

Even we can't believe how creamy it is.

Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.

There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.

Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor.

Spaghetti squash sheds its reputation for being bland and watery in this baked-ziti-inspired dish, in which it’s smothered in flavorful tomato sauce and blanketed under a layer of melty cheese.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

Freeze-dried strawberries are our new baking obsession. You’ll understand why once you’ve made these strawberry doughnut muffins.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Combine perfectly ripe, in-season stone fruit (like peaches, plums, or cherries!) with a rich sweet caramel for the perfect ice cream, pound cake, and yogurt topping.

These light and eggy cheese puffs are channeling your favorite bar snack.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.