Joe Yonan

Romy Gill’s recipe for Bengali stir-fried pumpkin layers spices in different forms and at different points in the cooking.

Suzy Karadsheh’s recipe for phyllo “pizza” exemplifies the Mediterranean approach to meals — and entertaining.

By using beans instead of pasta in a mac-and-cheese treatment, you get a one-pot dish of appealing comfort food.

A classic Italian American dish turns vegan with the help of cashews, artichoke hearts and more.

A chickpea tagine takes its cues from a Moroccan chicken stew, bathing the legumes in a heady combination of spices, herbs and aromatics.

By grating and pan-frying super-firm tofu, as Nisha Vora writes in “Big Vegan Flavor,” you turn it into a delectable add-in for all sorts of dishes.

This recipe for bread salad with peaches and corn is perfect for summer's end.

In this book excerpt, the author argues that you don’t need to be vegan or vegetarian to want to learn how to cook good plant-based meals.

This take on a Jamaican dish uses coconut milk instead of cream and adds tempeh crumbles for protein.

Rubbing sumac into red onions infuses them with flavor in this no-cook recipe for a Turkish chickpea salad.