Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager...
Author: Sean Sherman
This everyday vegetarian meal gets a deeply flavored upgrade with cannellini beans, mushrooms, basil and Parmesan-laced bread crumbs.
Author: Melissa Clark
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 who submitted this recipe to the Well blog's Vegetarian...
Author: Tara Parker-Pope
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 version delivers a browned cauliflower that ends...
Author: Susan Spungen
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 quite beautiful, and once you've shaved the squash...
Author: Martha Rose Shulman
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 the typical sweet and sour pomegranate molasses. An...
Author: Leena Trivedi-Grenier
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 it accompanies - various pounded starches...
Author: Yewande Komolafe
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 it with bulgur, and especially with freekeh, which...
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 makes a lovely vegetarian main course after a pasta...
Author: Julia Moskin
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh...
Author: Melissa Clark