You can count on the chefs at the Ottolenghi Test Kitchen for big flavors, veggie-forward appeal, and diverse influences—but here the recipes are distilled to maximize ease and versatility. These dishes use what you've got to hand—that last can of chickpeas or bag of frozen peas—without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.