Vegetarian

Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

You’re going to want to make this simple seasonal pasta all summer long.

The secret to this simple fluffy egg recipe-simply whisk I Can’t Believe It’s Not Butter!® spread into the eggs!

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Sweet, tender pearl onions are the star of this reimagined classic, which gets an elegant update with fennel, citrus, and Parm.

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

This stunner of an entrée is an entirely meatless take on turducken, with butternut squash, eggplant, and zucchini filling in for the usual suspects.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

You can use any grain you like in these ooey-gooey, cheesy stuffed peppers.

This pizza dough recipe can be made with storebought active dry yeast or fresh yeast. It makes enough for two 12-inch pizzas. For the best flavor and texture, be sure to stash the the dough in your refrigerator for at least 24 and up to 48 hours before using.

If you don't have both spices, it's okay to omit one or the other.

This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs—it's great for mopping up all the delicious sauce.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Pretty much everyone in the South fights about who's got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

You can stuff this slawlike salad inside your pita, or eat it on its own.