Vegetarian

Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.

A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.

A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.

A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.

Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.

What your biscuits have been missing? A can of creamed corn.

This comforting savory porridge is nearly impossible to overcook.

Like smoky brown-butter pasta, popover pot pie, and an omelet tomato curry.

One of our favorite ways to cook cabbage—in a spiced tomato broth, until tender to the core.

The secret to success? Kneading with your feet.

Team butter? Team mayo? This crisp, gooey sandwich won’t make you choose.

While these shine with sweet or savory fillings, the classic orange Suzette sauce is not to be missed.

A classic with crepes, don’t sleep on the possibilities of this buttery orange syrup.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

With a top coat of melted butter and a sprinkling of sea salt, these dinner rolls are trophy-worthy.

Make this creamy mash days ahead without sacrificing its velvety texture or buttery flavor.

Cinnamon bun fans, our time has come.

A luxe mushroom stew takes center stage, alongside classic flavors from plant-based sides.