Pad Kee Mao

This dish has the nickname “drunken noodles” because it’s a favorite after-the-bar late-night snack in Thailand. The combination of sugar, soy and oyster sauce makes a perfect, crave-worthy sauce. This version is vegetarian, but it’s also delicious with sliced beef, chicken or shrimp.

Get the recipe for Pad Kee Mao.

Pulled Jackfruit Tacos

Looking for a new meat alternative? Try cooking with the latest hot ingredient: jackfruit. An age-old staple in South Asian cooking, it’s suddenly appearing on menus everywhere. Young, green jackfruit has a neutral taste on its own, but when cooked in something saucy, it soaks up flavors and has the look and texture of shredded meat. Foodies are using the healthy fruit in everything from sandwiches to tacos.

Get the recipe for Pulled Jackfruit Tacos.

Braised Fennel, Orange & Black Olive Tart

Vegetables like fennel are quick-braised, meaning still-cooked in liquid but for a shorter amount of time than meat and usually on the stovetop. This tart combines the brightness of oranges with the brininess of olives, plus a licorice hit from the fennel.

Get the recipe for Braised Fennel, Orange & Black Olive Tart.

Soy- & Hot Honey-Glazed Faux Chicken Sandwich

Chickenless chicken is this year’s version of the meatless burger. Even grocery giants like Loblaws are getting in the game with their own iterations of plant-based “chicken.” Our recipe uses faux chicken breasts glazed with a soy and hot honey sauce, all topped with a crisp slaw.

Get the recipe for Soy- & Hot Honey-Glazed Faux Chicken Sandwich.

Quick Charred Cabbage Salad

“This is so easy,” says chef and restauranteur Fred Morin. “Just char chunks of cabbage, and when they’re piping hot, you throw them in the dressing. I love that it tastes exactly like egg rolls.”

Get the recipe for Quick Charred Cabbage Salad.

Toasted Farro With Corn & Squash

Satisfy yourself with a toothsome grain and sautéed vegetable salad served on creamy labneh.

Get the recipe for Toasted Farro With Corn & Squash.

Smoky Stir-Fried Vegetable Chow Mein

Yes, you can make chow mein on the barbecue! Alternatively, you can make it on the stovetop, too. Serve it beside cauliflower wings for an Asian feast.

Get the recipe for Smoky Stir-Fried Vegetable Chow Mein.

Shakshuka

If you like your eggs with hot sauce or salsa, you’ll love shakshuka. The eggs are half baked, half poached in a spicy tomato sauce and topped with fresh herbs and briny cheese. If you don’t have a 12-inch skillet, use a smaller pan and reduce the number of eggs to four.

Get the recipe for Shakshuka.

Swiss Chard & Roasted Vegetable Galette

A galette is a free-form French pie and is a great way to serve a crowd. Roasting the root vegetables adds a wonderful savory kick to this dinner pie.

Get the recipe for Swiss Chard & Roasted Vegetable Galette.

Tomato Goat Cheese Tart With Basil Salad

This rustic pie studded with cherry tomatoes is served with loose basil salad, a not to pesto.

Get the recipe for Tomato Goat Cheese Tart With Basil Salad.

French Bistro Salad

This mustardy potato and bean salad is topped with egg, making it hearty enough for a stand-alone meal.

Get the recipe for French Bistro Salad.

Spinach & Ricotta Gnudi

“This is something our grandmother used to make on special occasions like Christmas or Easter,” says Angela Marotta, co-founder of award-winning winery, Two Sisters Vineyards. “You can make these light and fluffy gnudi as big or as small as you like, but we like them a bit larger so everyone gets one.”

Get the recipe for Spinach & Ricotta Gnudi.

Pasta Rags With Pan-Roasted Mushrooms & Miso Butter

Once your pasta is rolled out, simply cut into random shapes and sizes. Once cooked, it folds into itself, beautifully capturing sauce in the crevices.

Get our recipe for Pasta Rags With Pan-Roasted Mushrooms & Miso Butter.

Roasted Eggplant With Zhoug

“I went to Israel for the first time last year and was blown away by the food,” says Instagram-famous baker Philip Haddad. “This dish was inspired by that trip. You can serve [the eggplant] hot or at room temperature, so it can be made in advance.”

Get the recipe for Roasted Eggplant With Zhoug.

Zucchini “Spaghetti” With Charred Tomato Salsa

Health-conscious chefs and home cooks are using spiralized vegetables instead of noodles. This delectable dish is adapted from chef David Lee’s recipe at Planta restaurant.

Get the recipe for Zucchini “Spaghetti” With Charred Tomato Salsa.

Panzanella-ish

Fans of the classic Italian bread and tomato salad will love this fresh update with sweet watermelon and a rich vinaigrette.

Get the recipe for Panzanella-ish.

Grilled Zucchini With Fennel Fronds & Toasted Hazelnuts

“This is a really good recipe to serve family-style at a barbecue because it can sit out and only gets better the longer it marinates,” says Brooklyn artist-turned-blogger Julia Sherman. “Using a charcoal grill will give it a nice smoky taste.”

Get this recipe for Grilled Zucchini With Fennel Fronds & Toasted Hazelnuts.

Best Of Both Worlds Kale Caesar

Rich, garlicky and good for you? When you can take something as unctuous as a Caesar salad and make it healthy, you have a true winner. This is the ultimate guilt-free-ish Caesar salad. Avocado is substituted for the egg, Tuscan kale replaces romaine, while superfoods come in the form of pepitas, sunflower seeds and whole-grain bread. Shaved Parmesan adds the essential umami, and some crispy capers layer in the crunch.

Get the recipe for Best Of Both Worlds Kale Caesar.

Harissa Carrots With Crispy Chickpeas

Carrots are the surprise star of sous vide cooking. Their vacuum seal keeps all their sugars and flavors locked in, and the texture is the definition of tender-crisp.

Get the recipe for Harissa Carrots With Crispy Chickpeas.