Vegetarian

The right balance of spicy and tart, these pickles make a great crunchy snack.

This Japanese preparation is one of our favourite ways to cook eggplant. From the 2019 edition of the culinary classic.

Okra is well-used and requested all year round in the Philippines: it can be tossed in salad, stewed, or braised. Rich tomatoes and bright okra are a perfect pair for this delicious dish, plus our cooking method gets rid of the slimy texture.

Corn is a primary crop in the the Philippines, and a huge part of meals. With only 10 minutes of prep time, this side will become a go-to part of summer dinners.

Aquafaba, Latin for bean water, is famous among vegans for its fluffy magic goodness. Technically, it’s the viscous liquid that comes in a can of beans or legumes like chickpeas (or from cooking them), and it can be used as an egg white substitute in vegan cuisine. Its main claim to fame is that it whips into a frothy foam that’s perfect for meringues, mousse, airy waffles and this velvety vegan mayonnaise.