Vegetarian

Fried Sesame Balls With Sweet Red Bean Filling Recipe

These traditional sesame balls are filled with sweet red bean paste and rolled in sesame seeds.  While the treat can be found in Chinese bakeries and dim-sum restaurants year-round, it’s considered particularly auspicious to serve them at home in celebration of the Lunar New Year. Round foods symbolize not only the moon, but also the …

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Ecuadorian Sweet Plantain Pudding Recipe (Chucula)

Among Amazonian communities in northeastern Ecuador, chucula is a staple food. At its most basic it is simply ripe bananas mixed with water, a few spices, and a sweetener such as panela or honey. It’s simple to prepare, just boiled in a pot, and can then be eaten either warm or cold. This recipe, which …

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Baked Polenta Recipe with Broccoli and Roasted Mushrooms

This recipe, which is adapted from writer Julia Sherman’s Arty Parties, is the marriage of two brilliantly simple but satisfying sides—crispy slices of pan-fried polenta and cheesy roasted broccoli, stems and all. Gild the lily by topping the dish with savory roasted mushrooms and you’ve got a plant-based main course that even the most hardened …

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Baked French Toast with Cream and Eggs

This savory French breakfast of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. The cream soaks into the garlic-rubbed bread and thickens to a rich sauce right in the skillet resulting in a savory French toast. Our recipe is inspired by the great English food writer Elizabeth David’s 1955 collection of …

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Gulab Jamun Recipe from Maneet Chauhan

Gulab jamun, translating to “flowery fruit,” is a traditional dessert enjoyed throughout the Indian Subcontinent. Usually served for celebrations, the syrupy spheres are traditionally perfumed with rosewater and saffron and are individually portioned, for ease in sharing. Best eaten warmed, gulab jamuns are always adorned with a choice of nuts, gold leaf, and occasionally shredded …

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Meet the Sweet Star of Maneet Chauhan’s Diwali Table

For Chopped judge and Nashville restaurateur Maneet Chauhan, Diwali has long been a source of sweet memories—many of them tied to a lavish holiday dessert. The five-day-long pandenominational holiday takes place during the autumn month of Kartika on the Hindu calendar (early November, this year), and is often called the “festival of lights.” This nickname …

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Pecan-Chocolate Sticky Buns Recipe | Saveur

Baker and cookbook author Bryan Ford cooks these over-the-top sticky buns in a large cast-iron skillet. To prevent messes, line the bottom of your oven with a layer of aluminum foil before baking. Featured in “Fireplace Pâtissier.” Pecan-Chocolate Sticky Buns Artisan Bryan’s ultimate breakfast pastry. Yield: makes 14 rolls Time: 6 hours For the dough: …

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Sunchoke Hummus Recipe | Saveur

Tahini and lemon accent the earthy, nutty quality of Jerusalem artichokes in this creamy appetizer. At Elaine Murphy’s The Woollen Mills in Dublin, chef Ian Connolly serves it drizzled with aromatic paprika oil and pile of hot crisp baked sweet potato wedges for dipping. Featured in: “10 Ingredients We’re Obsessed With.” Sunchoke Hummus The earthy, …

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Vegetarian Samosas with Potatoes and Peas Recipe

Chef Romy Gill credits her grandmother for the clever technique used to shape these samosas. Parcooking the wrappers renders the dough less absorbent and malleable, making them easier to fill without becoming gummy (and easier to make ahead). The assembled samosas can be refrigerated for up to 48 hours before frying. Explore more of India …

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Cilantro Salad with Olives, Avocado, and Limes Recipe

Rawia Bishara, the Galilee-born chef behind Brooklyn’s Tanoreen, uses this crisp, bright salad as a side dish or as a fresh and herbal condiment atop fried fish or grilled meat. “No matter where you fall on the cilantro spectrum,” says Bishara, “I urge you to try it.” For more classics from Egypt to Iran, check …

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