Vegetarian

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

This nourishing soup comes together faster than you can say “sweater weather.”

“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.

This refreshing melon and cucumber salad works as a snack, starter, or side dish.

Make the most of melon season with this simple and savory fruit salad.

With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe

This Southern-style potato salad recipe comes from legendary chef Leah Chase. Bookmark it for cookouts, potlucks, and any other delicious occasions.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Blend a crisper drawer’s worth of salad greens (romaine, arugula, spinach, watercress, etc.) into this vibrant, surprising soup.

Serving something spicy? Keep your cool with this easy Indian raita.

This simple recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find.

Nutty brown butter takes ripe sliced tomatoes to a whole new level.

Burst cherry tomatoes, garlicky olive oil, and basil join forces in this summery weeknight pasta.

Let summer squash be itself for once in this creamy zucchini risotto recipe.

Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance.

This quick vegetarian enchiladas recipe doesn’t require individually dipping each tortilla in enchilada sauce.

Don’t mess with lush chocolate cake, fudgy frosting, and crunchy toasted pecans. (Who would want to?)

If you ever crave falafel in the morning, these chickpea flour waffles are for you.

Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.