Vegetarian

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.

A breakfast you’ll want to eat on repeat.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

This nutrient-dense and rich quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

This is a great excuse to treat yourself to some seriously delicious vinegar.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything, it just might.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

This croquembouche is constructed with cheesy gougères and an herbed cheese filling. It’s the showstopping holiday appetizer you didn’t know you needed.

I was raised a strict vegetarian, but I've been dabbling in deli meats for a decade now.

I love this sauce so much I've taken to calling it my "Cauli Bo."

Ginger and soy sauce make scrambled eggs for dinner feel like more than a cop-out.

Buttered buns, vegetable gravy, onions, and lime—who can resist the allure of a (vegetarian) Sloppy Joe?

Your roasted broccoli recipe could use an upgrade.