Vegetarian

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Looking for a healthy dinner option you'll want seconds of? Look no further.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

This squeaky textured cheese goes great with salty olives and herb-spiked olive oil. 

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.

The dressing will help keep the apples from discoloring, even if they sit out for a while.

There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.