Vegetarian

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

This classic French preparation makes potatoes taste—and look—amazing. And yes, there's lots of butter involved.

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can be made with all sorts of roasted vegetables (and, for that matter, any kind of grain).

Extra greens and extra cheese make this brunch classic extra-flavorful.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Coddle eggs in a warming, cumin-spiced Swiss chard braise to start the new year with plenty of healthful, fortifying greens.

Classic recipe. Superior flavor. Flawless brunch.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here the sweetness of the grapes balances the earthy truffle oil and rosemary, and the feta adds a salty kick. The flavors are just perfect, and this flatbread takes me right back to Tuscany every time.

Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.