Vegetarian

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

A few pantry staples turn plain soba noodles into a meal that's fit for company.

Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.

When a dinner of cheese and butter and noodles sounds a bit too indulgent, just add roasted veg. Boom.

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.

When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.

Finishing this dish with coconut milk retains its sweet flavor.

Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.