Vegetarian

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. Welcome to the best-ever excuse to invite people over for a pizza party.

No more excuses for store-bought salad dressing.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

Like a light jacket, this vegetable-packed soup is an April staple.

Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.

Because this crisp is barely sweetened, leaning into in-season berries instead of added sugar, it's a perfectly acceptable brunch or breakfast.

The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.

A dressing this creamy demands cold, watery leaves (such as romaine or iceberg) that can stand up to its weight and offer refreshment.

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.

When I started writing my cookbook, I had completely forgotten about my mom's saag feta. That won't happen again.

Glazed with a sticky and spicy honey-sambal sauce, they’re good enough to eat by the handful.

Tempeh skeptics, this recipe will make a convert of you.

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).