Vegetarian

Vegetarian

Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain.

Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.

Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.

Greeks use this condiment, known as tzatziki, on just about everything. It's one seriously flavorful and healthy sauce.

These wraps take advantage of young, green jackfruit's pulled-meat texture while including much-needed protein in the form of black beans.

Raw Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they're ideal for picnics and making ahead

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  • Osayi Endolyn meets Hoppin' John

    Osayi Endolyn tells guest host Francis Lam about her introduction to Hoppin' John, and how that connected her to both her personal history and to the influence of African cuisine on the food of the American South.

Top Recipes

Tasting the Impossible Burger

A Stanford biochemist has created the Impossible Burger, a plant-based burger that has the aroma and texture of a cow-based patty. Bon Appétit's Kurt Soller sampled it, and he tells Francis Lam what he learned and how it tastes.