"This Caesar dressing is the epitome of excellence. It is undeniably the finest I have ever had the pleasure of tasting."

Our highly acclaimed Caesar salad, which has garnered five-star reviews, happens to be vegan. This extraordinary recipe by Becky Hughes has been praised by The New York Times Cooking. As we enter the season when you're inevitably asked to contribute a salad to a gathering, this reader-favorite vegan Caesar salad with crispy chickpeas is an exceptional choice. For those who insist on traditional Caesar ingredients like egg yolks and anchovies, worry not, we also have a salad just for you. Becky's luscious dressing is created by blending raw cashews with generous amounts of garlic, miso, and caper brine. It is sure to win over fans, regardless of their dietary preferences. One reader, Sarah, declared, "Forget the best vegan Caesar dressing—this is the best Caesar dressing I've ever tasted."

Staying true to the concept of crispiness, we present Ali Slagle's crisp gnocchi with sausage and peas. This recipe offers a quick and delicious one-pan dinner option. You need not boil the gnocchi separately; instead, they plump up and cook alongside the (frozen) peas and sausage after a brief browning. If you desire, add a touch of cream to impart an Alfredo-like essence to the dish.

Since it's the weekend and you have people to meet and errands to run, here are more swift meal ideas. Zainab Shah's quick chicken karahi is a deeply spiced Pakistani dish featuring tomatoes and chiles. Alternatively, you can prepare shrimp scampi using Melissa Clark's recipe, which involves roasting the shrimp at high heat to enhance their flavor and caramelize the lemon slices. Either of these recipes would infuse a welcome burst of vibrancy into a dreary, blustery day.

In the event of sniffles prevailing in your household, Yewande Komolafe's brothy Thai curry with silken tofu and herbs will invigorate and revitalize. This convenient recipe relies on pantry staples such as canned coconut milk and red curry paste, as well as culinary essentials like ginger, garlic, and shallots. For more quick and easy soup ideas, we encourage you to explore our collection of weeknight soups.

Lastly, if you are not contributing a salad to the aforementioned dinner party, it's highly likely that you will be bringing a dessert, and what could be more universally loved than brownies? Lidey Heuck's no-frills brownie recipe is perfect as it is, but it can also be customized to cater specifically to your audience. Opt for semisweet chocolate if you prefer sweeter brownies that are kid-approved, or select dark chocolate for a sophisticated treat. Alternatively, you can add nuts, chopped Halloween candy, peanut butter chips, or crushed toffee. These brownies embody simplicity in the best way possible.

Step 1:

Preheat the oven to 400 degrees. Take a medium baking sheet and toss the bread with 2 tablespoons of olive oil. Make sure to season it generously with salt and pepper. On a separate baking sheet, toss the chickpeas with the remaining 2 tablespoons of oil and season them generously with salt and pepper as well. Bake both the bread and chickpeas until they turn browned and crisp, stirring them halfway through the process. It should take around 10 minutes for the croutons and 20 minutes for the chickpeas. Once done, set them aside.

Step 2:

While the chickpeas and croutons are roasting, it's time to prepare the dressing. Take a high-speed blender and add all the dressing ingredients, including ¾ teaspoon of kosher salt, ½ teaspoon of pepper, and ¾ cup of water. Blend the mixture until it becomes completely smooth, which usually takes about 3 to 4 minutes. Don't forget to scrape down the sides of the blender with a rubber spatula to ensure everything is blended evenly. Set the dressing aside. You should have around 1½ cups of dressing.

Step 3:

In a large bowl, add the kale and the dressing. Use your hands to massage the kale until it slightly softens. Then, include the lettuce, croutons, and half of the roasted chickpeas. Toss everything together, making sure that everything is coated with the dressing. Season the mixture with salt and pepper to your taste. Sprinkle some additional nutritional yeast over the salad. Finally, top it off with the remaining roasted chickpeas and grind some black pepper over it. Serve the salad immediately.