Vegetarian

Basically like eating a nutty rainbow.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

For this smashed potatoes recipe, we like red skin potatoes for their creamy flesh and tender texture.

Turn your farmers' market haul into a vegetable dinner stir-fry—for this recipe, there's no way to go wrong with garlic, ginger, and scallions.

The warm flavors of the garam masala–accented butter elevate classic creamed corn. 

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.

This refreshing, sweet-tart salad brightens up chicken liver pâté; it’s also delicious tossed with mixed greens or spooned over grilled chicken or pork.

You'll want to make this recipe part of your summer repertoire; it's the perfect side dish for a barbecue or picnic. It's equally delicious warm, cold, or at room temperature.

Green bean salad met a marinated kale salad and after they got married, they had a baby which is this recipe. The longer the raw kale sits in its lemony vinaigrette, the more tender
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.