Vegetarian

When your mind is stuck on pasta, but your soul is calling out for vegetables, turn to a rich, luxurious sauce that’s made of leafy greens. This recipe calls for pistachios, but you can use any nuts you have on hand.

Everything in this dinner (including the eggs!) cooks together in one steamer insert.

In this salad, the color palette—pale whites and browns—may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one to serve for a dinner party.

This simple appetizer is a hit every time due in large part to the vast appeal of warm cheesy things.

This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.

Old Bay Seasoning is the brand name of a blend of herbs and spices produced in Maryland by McCormick & Co. You can make a homemade version of Old Bay by following this recipe.

The flavor of the soy paste really shines here, so use the best-quality one you can find. We like Yu Ding Xing’s glutinous rice soy paste.

Eggs provide all the protein and fat that a dumpling demands. 

It’s astonishing how much scallion flavor these noodles take on from the infused scallion oil. Still, we encourage you to take it one step further with a garnish of crunchy fried scallion slices.

This crispy-crunchy-salty mix gets its green hue from a blend of ground seaweed snacks, dried dill, and lime zest. The seasoning of garlic powder, cayenne, salt, and sugar rounds it all out.

Use this easy dumpling dough with any filling you like, or add some puréed vegetables to the dough for colored dumpling skins.

Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.

This version is made with up to eight spices. It’s worth using them all for the fullest flavor.

It’s a humble combination of two everyday ingredients, but Kiribath has enormous significance in Sri Lanka—it’s cooked by the Sinhalese to mark the new year in April, and on other special occasions that celebrate new beginnings.

I try to make a big batch of steel-cut oats early in the week, ready to reheat for breakfast in the days that follow. This is a favorite autumnal way of topping it, which helps to keep an old standby interesting through all the weeks of the year. Rather than stirring the squash into the full pot of oatmeal, you can add it to individual bowls, treating it as a topping.

By coarsely mashing, seasoning, and storing the squash to use later in the week, you've got an ingredient that'll yield more types of dishes than would be easily available to you if you were to have cubed and roasted leftover squash. It's a spread, a sandwich filling, sweet component of a frittata, the starting point of an easy appetizer. 

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.