Vegetarian

“With Italian cooking, the pasta is key,” says Culina chef Victor Casanova. “I try to match the pasta with the sauce and the feel of the dish.” This light, fresh, veggie-packed entrée calls for a delicate pasta. Casanova chose garganelli, which also happens to have ridges that are perfect for grabbing onto the pea puree that serves as the pasta sauce.

It's no wonder our readers loved the delicious, hearty Mushroom and Lentil Pot Pies with Gouda Biscuit Topping from our November issue. See how they're making it at home.

This endive recipe with apples and grapes is a fresh, sweet start to any entrée.

Add this Indian-spiced roasted eggplant dip recipe to your party-snack rotation.

This isn't your typical lentil soup recipe. Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream.

In this luxurious butternut squash risotto recipe, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.