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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Deli-Style Vegan Macaroni Salad

You can add other vegetables to this vegan salad to bulk it out — small chopped pieces of broccoli, green onions, and/or diced sweet potatoes — so get creative!


  • 3 cups cooked macaroni
  • 1⁄4 cup carrot, diced small
  • 1⁄2 cup green peas
  • 1⁄2 cup yellow corn
  • 1⁄3 cup celery, diced
  • 1⁄2 cup vegan mayonnaise
  • 1⁄2 tablespoons prepared mustard
  • 2 tablespoons white or apple cider vinegar
  • 2 teaspoons sugar
  • 2 tablespoons pickle relish
  • 1 tablespoon chopped fresh dill
  • Salt and pepper, to taste

TO Make

1. Combine the macaroni, carrot, peas, corn, and celery in a large bowl.

2. In a separate small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, and relish. Combine with macaroni.

3. Stir in the fresh dill and season with salt and pepper, to taste.

4. Chill for at least 2 hours before serving, to allow flavors to combine and to soften veggies. Mix gently before serving.

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