This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It...
Author: Julia Moskin
Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it's topped with a verdant blend of herbs and pistachios. This...
Author: Susan Spungen
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for...
Author: Martha Rose Shulman
Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this...
Author: Zainab Shah
This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your...
Author: Yotam Ottolenghi
This everyday vegetarian meal gets a deeply flavored upgrade with cannellini beans, mushrooms, basil and Parmesan-laced bread crumbs.
Author: Melissa Clark
Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting...
Author: Sean Sherman
It's worth seeking out a well-seasoned cast-iron pan for this recipe as the heat will evenly distribute throughout the surface area helping to ensure beautifully...
Author: Colu Henry
Here is a show-stopping main course to please vegans and vegetarians - and one that even meat-eaters will want to eat. Diana Jarvis, a Manhattan resident...
Author: Tara Parker-Pope
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft,...
Author: Melissa Clark
Efo riro is a rich vegetable side dish that can accompany various starches and can be cooked with or without fish or meat. It is rich enough that the starches...
Author: Yewande Komolafe
Bademjan kebab is traditionally pan-fried eggplant stuffed with bieh, a herb-and-nut sauce that, in Northern Iran, uses sour fruit molasses along with...
Author: Leena Trivedi-Grenier
The texture of these squash ribbons can be as satisfying as pasta if the squash is cooked just until flexible, about two to three minutes. The dish is...
Author: Martha Rose Shulman
Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan...
Author: Martha Rose Shulman
This mildly spicy Lenten vegetable rice is prettiest when made with rice, because the saffron will have more of an impact on the color. But I also love...
Author: Martha Rose Shulman
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It...
Author: Julia Moskin
This mildly spicy Lenten vegetable rice is prettiest when made with rice, because the saffron will have more of an impact on the color. But I also love...
Author: Martha Rose Shulman
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft,...
Author: Melissa Clark