Meatless Mondays
These savory pancakes are perfect for lunch, dinner, or brunch—we'll take a double order!
Rochelle Bilow
Throw back to a classic chip with these roasted Yukon golds.
Rochelle Bilow
Homemade tater tots! What's not to love?
Rochelle Bilow
Scafata is a traditional Italian stew with fava beans—we're adding a poached egg to ours.
Rochelle Bilow
Didn't go shopping this weekend? No worries—just make this skillet bruschetta.
Rochelle Bilow
If you're going meatless this Monday, why not do it with this hearty fava bean and brown rice soup?
Rochelle Bilow
Spring in a bowl! Plus, whipped cream that you can eat before dessert! We're so excited!
Rochelle Bilow
Mushrooms and swiss chard are just the thing for a healthy meatless dinner.
Rochelle Bilow
You requested a mushroom main dish: We delivered.
Rochelle Bilow
We like to eat our springtime ramps on toast and eggs.
Rochelle Bilow
Gnocchi gets tossed with asparagus, morel mushrooms, and peas in this springtime dish.
Rochelle Bilow
Parsnips get tossed with a chile honey butter for a spicy-sweet side dish
Rochelle Bilow
Carrots get roasted with spices and served with creamy yogurt in this meatless recipe
Rochelle Bilow
Make this charred eggplant spread and declare it "meze night"
Ann Mah
Creamed swiss chard is so decadently silky you'll want to make a meal of it.
Ann Mah
With kimchi and tofu in a clean, spicy broth, this warming stew is the ultimate detox meal.
Belle Cushing
With hazelnuts, herbs, and spicy onions, this recipe from Dan Kluger is roasted squash like you've never had it before.
Belle Cushing
White beets, white grapefruit, and yogurt come together for a strikingly elegant winter salad.
Belle Cushing
Dan Kluger of ABC Kitchen tops his toast with sweet potatoes and broccoli for a masterpiece-worthy vegetarian tartine.
Belle Cushing
What does it take to coax out virtuous barley's wild side? Creamy, decadent burrata
Ann Mah
Stymied by the season's produce options? Then give your roasted root veggies a burst of flavor with mint and pistachios
Mike Lew
Think you've done everything you can with beans? Mix up your routine with this Mexified Pot o' Beans, cooked low and slow—no presoaking necessary
Alex Grossman
The beyond-ubquitous green gets a newfangled flavor pop from Indian lime pickle and goes down smooth with ghee
Mike Lew
Cooked in an aromatic sauce of leeks, garlic, and tomato paste, these lentils come alive
Dan Piepenbring