Vegetarian

Rethink green tomatoes—in this savory-sweet, make-ahead salad, they’re fresh and juicy. It’s a knockout addition to any cookout.

This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.

Whether I’m looking for an interesting way to cook rutabaga or a make-ahead dinner party dish to feed ten, these titles have my back (and belly).

This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.

This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.

This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

Beat the heat with this incredibly vibrant, wildly simple, and refreshingly cold beet soup made in a blender. Roast your beets for the brightest color.

Level up your side dish game with these Romano beans braised in a cherry tomato sauce, equally tasty at room temp. Yellow wax beans or green beans make a great sub.

Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.

Meet your new picnic go-to. This tangy-coleslaw-meets-creamy-pasta-salad features a nutty sauce inspired by Japanese goma, or toasted sesame, dressing.

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

This easy vegan taco recipe comes together quickly on a weeknight with crispy soy chorizo and a can of vegetarian refried beans.

Buttery garlic bread gets a pillowy pull-apart makeover with double the dill.

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

For the best fried green tomatoes, swap cornmeal for a crispy panko crust, then serve with a creamy sauce or tuck them into a pimento cheese sandwich.

Don’t settle for a sack of cream-cheese-less bagels.

Dark brown sugar and a dollop of mascarpone make for superior tenderness. Walnuts optional but encouraged. 

Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.

Dinner just got 10 times more colorful. 

Toss bouncy udon in a speedy creamy sauce reminiscent of an Italian favorite.

With some practice, hand-pulling is surprisingly simple. The result is extra wide, extra long noodles ready to catch a spicy sauce.