Vegetarian

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

This crunchy romaine number, drizzled with a creamy, craveable yogurt-based homemade ranch dressing, is the kind of salad that goes with just about anything, from delivery pizza to pan-seared pork chops.

Here's how to convince kids to eat mushrooms and kale for dinner.

The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

Carla Lalli Music ate a bowl of magic brothy butter beans. Now she has the secret recipe, and she's ready to evangelize.

The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

The best part of this dish is that the leaves here are intact, so they don’t get dressed in a conventional way—kind of a more elegant wedge salad.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

This no-bake pie is incredibly easy to make and will keep for over a week in the freezer.

You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!

Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.