Vegetarian

Serve this blue cheese dip recipe with whatever vegetables look best at the market—we love radishes, snap peas, and real baby carrots.

This parsnip fries recipe is so good you'll be scarfing them down like French fries. Don't say we didn't warn you.

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

Pantry staples like rice wine and honey power this incredibly easy side dish, which looks like seared scallops but eats like vegetable candy.

If it's wrong to put American cheese in your Southern mac and cheese recipe, we don't want to be right.

The sharpness of feta and the brightness of lemon juice take this hearty winter soup in a bold direction.

Think of this tart as a brawny quiche, perfect for brunch or dinner.

Unctuous and spicy roasted eggplant, a favorite of chef Yotam Ottolenghi, makes a flavorful dish unto itself. Add an herb-flecked bulgur salad topped with yogurt, and the result is a stunning vegetarian main course.

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.