Recipes

When your garden's too prolific, have friends over for a swap: your excess produce for theirs. But save some vegetables to make the irresistible casserole here.

This comforting vegetable curry gets its silky texture from coconut milk and rich aroma from the blend of spices.

These umami-rich meatless meatballs have quinoa, black beans, deeply roasted vegetables, and nutritional yeast. You can make these vegan by omitting the egg.

The corn in this recipe gets a punch of flavor by being sauteed in oil that has had spices bloomed in it. "Vaghar in Gujarati means to sauté, and is used to refer to oil that has had spices tempered in it," explains Hetal Vasavada. "This technique is also called chhonk, tadka, and poron, and has many other names in other Indian languages. Typically, vaghar is added to a dish after it's been done cooking (as with a dal). However, when you reverse the method and temper the oil and spices first and then add ingredients into it, it's referred to as vaghareli." For her inspired twist on Mexican flautas, Vasavada makes vaghareli makai (corn). The spiced kernels are combined with mild cheese, rolled up in tortillas, and deep-fried. Serve the flautas piled high with colorful garnishes alongside a ginger-lime avocado crema for a vibrant summer entertaining staple.

Spice-rubbed and honey-drizzled corn “ribs” combine the best things about corn on the cob and barbecue ribs.

In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish—it's also delicious in pasta or bean salad, or served on top of grilled or roasted fish.

Spiced lentil patties in a spread of tasty tomato browned butter accompanied by crunchy lettuce and pickled peperoncini peppers make for a treat that’s good any time of day.

Hatch chiles stand out for their balanced sweet heat that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean (whose aunt married into the Franzoy family, who first commercialized Hatch chiles in the early 1900s) uses the roasted chiles to make Hatch chiles rellenos, oozing with asadero cheese. Whipped egg whites give the simple batter a delicate structure; it fries up golden brown and airy, encasing the flavorful Hatch chiles. Fold the egg whites into the batter just before frying to keep it nice and fluffy. Try this with Grandjean's quick and easy homemade red chile sauce.

Use this famous dip to fill this luscious quiche with creamy, tangy flavor.

David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.