Vegetarian

These sautéed tomatoes are rich, silky, and endlessly versatile. 

Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.

You’ve heard of fully loaded baked potatoes, right? RIGHT? That’s what we’re doing with these grilled eggplants.

Grilled corn tends to get dried out, but when you let it steam in a cooler, the kernels burst when you bite into them.

Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. 

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

Because you've been staring down that same bag of spinach for five days.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger.

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

Use this sticky rice as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

Crispy, nutty whole-grain waffles that can go sweet or savory depending on your mood.

This DIY furikake is just five ingredients and you can use it on nearly everything.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Guaranteed to make any raw vegetable taste good.