Vegan

Roasted sweet potatoes are one of those sides that never stay on the table for long, especially when they come out of the oven with browned edges, warm spices, and just enough caramelization to make every bite better than the last. This version keeps things Read More

There’s a certain kind of magic that happens when garlic cooks slowly in oil. Not sautéed, not browned—just gently baked until every clove turns soft enough to crush with the back of a spoon. The flavor goes from sharp to sweet and almost buttery, and Read More

Aglio e olio is usually the “pan + sliced garlic + olive oil” situation—but this roasted version is the one I make when I want the flavor to feel deeper and a little more luxurious. Roasting the garlic in olive oil turns it sweet and Read More

This smashed cucumber avocado salad is fresh, crunchy, creamy, and loaded with bright flavor. The cucumbers are smashed for extra texture so they grab onto the lime-chili dressing, then shaken in a large jar with onion and herbs for an easy, mess-free mix. Add avocado Read More

If you like guacamole but don’t feel like mashing avocados in a bowl, this jar-shaken lazy guacamole salsa version is a great shortcut. You get the same fresh, creamy, limey flavor, but with bigger chunks of avocado, juicy cherry tomatoes, and sweet corn in every Read More

This smashed Asian cucumber salad is crisp, cold, and seriously addictive. Instead of slicing neat rounds, you smash the cucumbers first so they crack and crinkle—those rough edges grab onto a garlicky sesame-soy dressing with honey, rice vinegar, chili oil, and black sesame seeds. It’s Read More

This Sechuan spicy smashed cucumber salad is the kind of side dish that disappears while you’re “just tasting to adjust the seasoning.” It’s cold and crisp, loaded with garlicky chili oil, sesame aroma, and a tangy bite that keeps pulling you back in. The smash-and-drain Read More

The first time I tried these Japanese candied sweet potatoes, I remember thinking: why is something this basic so good? They’re just sweet potato pieces that get steamed, fried, and tossed in a quick syrup glaze—but the texture is the whole magic. Crisp edges, soft Read More

If you’ve ever tried that famous Din Tai Fung cucumber salad and wondered why it tastes so simple—but somehow impossible to stop eating—this is the little trick behind it. At Din Tai Fung, this cucumber salad is the kind of thing you happily order… and Read More

Mango and jalapeño are one of those combinations that just make sense. The sweetness of ripe mango softens the heat, while fresh jalapeños keep the sauce lively without overwhelming everything else on the plate. This fermented mango jalapeño hot sauce is smooth, vibrant, and incredibly Read More