Vegetarian

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

This crispy tofu recipe delivers takeout-joint satisfaction.

Philly chef Mike Solomonov made a vegetarian cheesesteak that we can all get behind.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a tangy romesco sauce, and of course, lots of cheese. 

An easy, cheesy dip you can serve this with pretzels, your favorite kind of crackers, or a platter of crudités.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

This stuff is crazy good.

An appetizer you can have it ready within 10 minutes of walking in the door.

For when you want a slice that tips to the side of mostly wholesome. 

At Adam Rapoport's house, meatloaf is not what's for dinner anymore.

They're warming, filling, delicious, and totally meat-free.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Healthy waffles? They do exist!

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

This hot honey butter is only 3 ingredients—and heaven on cornbread.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Eggs on toast with quick-pickled veg and marinated feta.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.