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magazine orecchiette with fresh mozzarella grape tomatoes and garlic chives
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Italians do it best: This orecchiette recipe with mozzarella is proof.
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.
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A lighter than usual pasta dish that leans on Country Crock® Plant Butter with Olive Oil for creaminess and flavor.
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The almond oil in this recipe is so easy to make and also perfect for salad dressings.
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Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
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Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend's carnivorous sins.
Danielle Walsh
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Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
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Lemony ricotta. Marinated veg. Crunchy hazelnuts. It’s how I want to eat everything now.
Alyse Whitney
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The Farmers Market Challenge is back and better than ever. We’ve got dilly zucchini, peachy chicken, and then some.
Kelsey Jane Youngman
This hearty dish boasts fresh veggies, plus a little bacon and cheese—make sure you get a little bit of everything in each bite.
Rochelle Bilow
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Gramercy Tavern chef Michael Anthony took the summer's ripest heirloom tomatoes and came up with 9 amazing recipes, from halibut to risotto
Bon Appétit
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Make this recipe from Caesarstone and Bon Appétit
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Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
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How to make a frittata with mushrooms, leeks, and fontina cheese.
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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Kendra Vaculin has fond memories of mall restaurants as a child of suburbia. If you too believe the BBQ chicken pizza at California Pizza Kitchen is a perfect food, this vegetarian version with mushrooms is going to be a godsend.
Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">
Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">