Vegetarian

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.

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

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.

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.

"American and British cooks don't know how far you can take an egg dish," chef Yotam Ottolenghi says. Here, he deftly elevates it to a different realm by flavoring spinach with melted leeks and scallions, baking eggs on top, and finishing with a dollop of yogurt and a drizzle of butter spiced with a smoky Turkish chili powder known as kirmizi biber (though crushed red pepper flakes will also work). Serve the dish in one large skillet or two small ones. "It's always nice to surprise people," he s.…

This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.