Vegetarian

If hash brown casserole had a bougie aunt, this dish would be it.

Like the classic salad, but way better.

Layers of sweet potatoes and black beans amped up with smoked mozzarella and smoked paprika make for one seriously satisfying dinner.

I don't think I've ever been this excited about lunch. Ever.

Fry your watermelon rind in spices, never look back.

It doubles as a marinade.

They’re also pretty to look at.

Don’t even think about whipping up a batch without it.

No plane ticket required.

On Thanksgiving, I don’t think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it’s baked inside the turkey it’s stuffing, and if it’s not, it’s dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette. And on my table, the stuffing is always some version of this classic sage and onion mix.

When it is cold and dreary outside, there is oatmeal for breakfast. It’s an “If A, then B” kind of situation. If you have a little extra time — a weekend morning, say, or a handy snow day — it’s worth pulling out the steel-cut oats. Yes, they take longer to cook than our standby rolled oats, but the trade-off is the best bowl of oatmeal you’ve ever had.

This may sound crass, but I have yet to find a lemon sorbet from the grocery store whose flavor doesn’t remind me of cleaning fluid. Luckily, lemon sorbet is an easy dessert to make at home, and it’s so worth it. You don’t even need an ice cream maker to get good results. As we know from Some Facts About Ice Cream, sorbet contains more sugar than ice cream, but has less fat. It’s also non-dairy and is usually flavored with fruit.

Now you can have all the kettle corn you want from the comfort of your couch.

Cheddar- and jalapeño-flecked cornbread muffins are all too easy to love.

I recently spent a few days with Najmieh Batmanglij — known to many as the “Queen of Persian Cooking” — who opened me up to the cooking of her native Iran, and in particular to a rice dish called jeweled rice, or Javaher Polow. When I took my first bite, I almost cried from a near overload in flavor, fragrance, balance and a notable infusion of love in the grains of rice, tart little barberries, and strands of candied orange peel.

It's just like the traditional casserole with tender noodles swimming in marinara and mixed with a double dose of gooey, melted cheese.

No matter how you decide to dress your salad — up or down — it should taste delicious.

Oh, and it's practically no-cook!

It's the only way I'll make it from now on.

You'll never guess the surprise ingredient.

In case you need a good reason to buy a few extra ears of corn on the cob, this is it.

Microwave popcorn has changed my snacking habits forever. No, I’m not talking about the plastic-wrapped packages of microwave popcorn from the store — although I will thank them for the inspiration. I’m talking about a more DIY version using a scoop of kernels and a plain brown paper lunch bag. It’s so easy and fast that it has now become the only way I make popcorn. Any paper bag will do, but I like to use brown paper lunch bags.

Use it in salads, sandwiches, as a pizza topping, and beyond.

Toss them in the oven to achieve meaty, caramelized perfection.

The sauce is silky, creamy, and tangy.

We've updated this classic technique for no-knead bread to make it tastier and easier!

Aioli is an opportunity to change your thinking about mayonnaise, the condiment we buy in a jar and use primarily for function rather than flavor.

Watch the video to learn how to bake tofu at home.

It’s nutty, savory, and highly slurpable.

Bonus: It doubles as a condiment.

"And those in the know now ask in advance if I’ll be making 'the peppers.'"

Don't head to your next potluck without it.

It's my favorite way to start the day.

You’ll want to use it on everything.

An easy weeknight recipe that's firmly in the family-friendly zone.

You’ve had eggs boiled, fried, poached, and scrambled … but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations are used in China, Japan, and Korea, and I’ll share a recipe for making Korean-style steamed eggs or gyeran jjim. They can be eaten for breakfast, lunch and dinner. When steamed, the eggs set into the loveliest custard with the texture of silken tofu.

If you have any left over, that is.

Roasting potatoes this deeply does take some time, at least 45 minutes, but it's so worth it.

A Madeira cake is the sort of plain cake that looks like it might be dull and dry, but instead turns out to be exceptionally moreish.

Late one summer, when I was about 12 years old, my mother packed us all up in the van and took us to a small local fair. At this point there were six of us kids (or was it seven?) and any excuse to get out of the house was a good one. But my mom had a mission — she wasn’t just going to drag us out to a county fair. She was entering a baking contest. She wrapped up a couple loaves of intensely lemony quick bread, drizzled with lemon syrup and sprinkled generously with zest.

The summer side dish that’s always in my back pocket.

The best zucchini recipe you need to know.

Good enough to eat by itself.

I wish you could smell these fall-inspired muffins cooling on my counter right now. Better yet, I wish you could actually be here in my kitchen right now. Because then we could sit down with mugs of coffee and one muffin each, and break off nutmeg-scented nibbles as we trade stories about our day. These muffins, which are great for breakfast, might just be one of my crowning achievements.

And it’s perfect for all your dipping needs.

I'll take a dozen, please.

Bring together brioche bread and a sweet custard and you have a never-fail, crowd-pleasing dessert.

Highlighting the freshest produce.

It’s packed with veggies and couldn't be easier.

Have you heard of fire cider? The first time I encountered this traditional folk recipe, I have to admit I was terrified. Horseradish, garlic, onion, ginger, hot peppers, and spices infused in apple cider vinegar? To drink? It took me years before I tried it, but you can be braver than me. It’s worth it! Plus you can use fire cider in so many ways — from cold cure to cooking to cocktails. Hot, pungent, sour, and sweet, fire cider is certainly not for the faint of heart.

If you love eggplant Parmesan, you've got to try this cheesy, saucy casserole.

The very best way to cook Brussels sprouts.

Look beyond dusty Italian seasoning.

Winter calls for warm roasted veggies and a spattering of creamy goat cheese.

Hint: You probably already have this item hiding in your pantry.

It’s infinitely customizable.

It's impossibly creamy.

And use up your zucchini!

Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful.

If you've never cooked with rhubarb before, this is the perfect place to start.

Looking for an easy-to-make alternative to dinner rolls? These cheese puffs are the ticket.

It’s exactly the type of unfussy meal I want to cook.

You’ll want to eat it all summer long.

These are vegetarian dinners you'll turn to again and again.

So good even bacon-lovers will go back for seconds.

The best thing to happen to breakfast.

Meatless Monday never tasted so good.

You can fill them with any combination of veggies, meat, and cheese.

More than a decade after experiencing my first pupusa, I can still remember my wide-eyed joy as I bit into the thick, stuffed tortilla. Why had I never eaten one before, and how soon could I have another? As I learned, the best part about El Salvador’s national dish isn’t just the warm, savory masa filled with melty cheese (or meat or beans), but its brilliant accompaniment called curtido.

Here's what happens when classic New York-style cheesecake meets Southern pecan pie.

There's something almost magical about it.

It can replace couscous or rice in any dish.