Vegetarian

The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.

You can pry the soy chorizo out of my cold, meatless fingers. 

One of the easiest breads to make at home gets pretzel-ified with a highly burnished, salt-coated crust and a delightfully bitter twang. 

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

These vegetarian recipes for dips, fries, sandwiches, and other snacks are perfect for the Super Bowl.

Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

If you thought it was impossible to make nut butter more delicious, try this added-value version.

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. 

Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered. 

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.