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Fans of Cinnamon Snail, rejoice! While the beloved NYC-based food truck recently called it (mostly) quits, chef/owner Adam Sobel has served up a new cookbook, so you can re-create truck favorites at home. Don’t know where to start? We’ve got our eye on the New England–Style Chickpea “Crab” Cakes with Lemon Dijon Tartar Sauce, excerpted here.

Want to make our recipes but think you don't have time to pick up the ingredients and cook? Think again. We just partnered with Chef’d, which delivers measured-and-ready-to-go fresh ingredients with recipe cards right to your doorstep, so you can whip up tasty vegetarian meals in no time at all.

Who says happy hour is only for bars and restaurants? A small gathering 
at your place with festive drinks and light nibbles is easy to pull together, and you can always let the party go later if everyone’s still having fun. Here are our favorite super-simple make-at-home noshes.

In the food magazine world, we talk a lot about “recipe development.” I like that “developing” is distinct from “inventing” or “creating.” Case in point: Some impromptu recipe tweaking when I wanted to make Cheddar cheese wafers, a Southern classic I adore but wanted to make a little fancier.

Congratulations to Vanessa Burnum, winner of the Gluten-Free Holiday Re-Do Contest sponsored by Arrowhead Mills!

When my good friend Dominic told me he’d mastered making a single morning pancake/crêpe using just flour and water, I wasn’t just skeptical. No milk? No eggs? How could it possibly be good?