Bon Appétit

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

A simple yet impressive pie with a tender cookie-like press-in crust and crumb topping? Amateur bakers, this one’s for you. 

This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal. 

In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.

For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential. 

Whether you don't eat corn or just want a change from your usual popcorn routine, these toasty, seasoned rice cakes make for the ultimate snack.

Smashed white beans bring so much creaminess, you don’t even need dairy.

Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.

Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).

Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.

Turn your kitchen into a Swedish bakery with this oversized take on the classic cardamom bun known as kardemummabulle.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

Preparing the Korean culinary icon bibimbap at home takes time, care, and possibly a trip to a Korean grocery store, but it’s well worth it for this recipe.

With mashed bananas in the cake batter and sliced bananas sandwiched between the layers, our best banana cake recipe is a banana extravaganza.