Vegetarian

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

Freeze-dried strawberries are our new baking obsession. You’ll understand why once you’ve made these strawberry doughnut muffins.

Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Easy, cheesy, beautiful mozzarella fritters. 

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.

You’ll want one of these delightfully frosty lime slushies, infused with lemongrass and sweetened with honey, in hand at every summer cookout.

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.