Vegetarian

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

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.

Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.

These rye cookies are something like gingerbread, but softer and way more delicious.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

We love the chewy, bouncy texture of wood ear mushrooms.