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This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco
4.0
(4.04)
Quick
“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer
3.7
(3.73)
This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.
3.5
(3.5)
As good as Philip Krajeck's strozzapreti are, the Rolf and Daughters chef's sauce of lemon and spinach is even better
Sam Dean
Easy
Preserve summer's golden ears of corn by pickling it in a spicy brine.
4.0
(3.8)
Quick
Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.
3.7
(3.65)
Easy
Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.
3.7
(3.73)
Quick
A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.
3.5
(3.49)
Quick
Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.
4.0
(3.9)
Quick
Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.
3.4
(3.39)
Quick
At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.
4.3
(4.34)
Easy
Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.
4.0
(3.76)
Easy
The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.
3.5
(3.47)
Quick
Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.
4.0
(4)
Quick
Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.
4.0
(3.9)
Vegan
The flavor of the spiced pickled fennel really pops with the sweet tomatoes.
3.4
(3.4)
Easy
This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.
3.0
(3.17)
Quick
When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.
5.0
(5)
Quick
This well-seasoned butter will douse each ear of corn with flavor as it melts.
3.5
(3.5)
Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.
4.0
(4.1)
Quick
Feel free to use cooked bulgur, barley, or couscous instead of quinoa.
4.3
(4.32)
Quick
“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor
4.0
(3.86)
Quick
“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor
3.7
(3.71)
Quick
We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.
4.0
(4)