Vegetarian

This easy, no-roux mac and cheese recipe is made almost entirely on the stovetop and then gets transferred to the oven to melt the cheesy topping.

Salty-sweet miso glazed carrots topped with a savory scallion gremolata makes the perfect Thanksgiving side dish.

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.

Forget regular baked potatoes—these tender sweets loaded with chaat-inspired toppings make for a bright and flavorful vegetarian main (or colorful side dish).

Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.

Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.

Greek yogurt, chili crisp, and spaghetti—that's the ingredient list.

This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade.

Turn a few pantry and fridge staples into this good-any-time-of-day meal.

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation.

With balsamic marinated beans, lots of cheese, and crispy onions, this meal-prep-friendly dinner salad is one you’ll have on repeat.

The secret ingredient is a baking staple you probably already have.

This classic palak paneer recipe keeps things simple with minimal ingredients but fries the paneer for a crispy texture to pair with the creamy spinach purée.

That can of pumpkin purée in your cabinet is for more than just pie.

A golden brown, lacy fritter filled with summer’s sweetest corn.

You’re a few minutes away from the snack of the season.

A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

Ever wondered how to make the perfect pot of rice without a rice cooker? We got you.

This spin on Korean kongguksu is a lightning-fast dinner for hot nights.

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.