Vegetarian
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You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”
4.0
(4.07)
Quick
“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.
As a teenager, Rosie Schaap never knew how great vegetables could be—until she started following the Grateful Dead and experienced the joys of salad
Rosie Schaap
Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.
3.4
(3.4)
Quick
Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.
4.0
(3.95)
Quick
“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
4.0
(3.98)
Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.
4.0
(4.19)
A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.
4.0
(3.97)
The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.
4.0
(4)
Quick
The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.
4.0
(4.17)
Quick
The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
4.0
(4.2)
Quick
When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
4.0
(4.13)
Quick
We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work
3.5
(3.53)
Easy
A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.
3.4
(3.42)
Vegan
These spicy, crunchy pita bits are your new, improved crouton.
4.0
(3.82)
Easy
Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.
3.6
(3.6)
Quick
This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.
4.0
(3.82)
Quick
A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat
3.0
(3)
Quick
A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.
4.0
(3.92)
What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.
4.3
(4.32)
Easy
“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor
4.6
(4.57)
Easy
"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor
4.0
(3.9)
Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.
4.0
(4.01)
Quick
Add these addictive spicy chickpeas to your lunch bowl for a protein boost.
3.5
(3.54)