Vegetarian

Cool, garlicky, and endlessly versatile, it’s one family tradition worth stealing.

It comes together in a blender and just happens to be dairy-free.

A reader favorite for almost 50 years, freshly updated with a brighter sauce.

Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

Raw zucchini has never tasted better.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

Best served chilled.

Make a batch of pickled onions to pile onto tacos, sandwiches, grain bowls, and more all week long.

Pasta sauce tastes better on the grill.

A kiss of heat makes an otherwise lovable dip simply irresistible.

You’ll want to eat this smoky, sweet, and tangy red pepper–walnut dip with everything.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

Bright, briny, irresistibly creamy—and superior to anything that comes in a squeeze packet.

Creamy, bright, and wonderfully aromatic with ginger and garlic.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.

This tangy chilled soup is basically summer in a bowl.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Have yolks left from a recipe? Get curing.

Because most of us do!

Add a bag of potato chips and you've got yourself a party.