Unemployed Shepherd’s Pie
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Vegetarian Osso Buco with Asparagus-Mushroom Orzotto
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Blue Cheese Buckwheat Crêpes
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Syrah-Marinated Grilled Portobello Mushroom Burgers
Super-tasty (non-boring) grilled protobello burgs
Fudgy Brownies
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Peanut Butter-Oatmeal Cookies
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Thumbprint Cookies
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Blackberry Cornbread Tartlets with Ricotta Cream
Thin cornbread rounds take the place of tart shells in this sweet-and-creamy dessert. Pack the components separately, then assemble on-site if taking along to a tailgate party or picnic.
Chickpea Salad with Fennel and Artichokes
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Fregola with Grilled Peppers, Kale, Squash, and Ricotta Salata
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Green-and-Gold Gazpacho
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Butter-Sautéed Apples with Almonds, Raisins, and Maple Syrup
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Saag Paneer
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Vegetable Paella with Tofu
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Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan
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Mushroom Rarebit
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Curried Seitan Salad Pita Pockets
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Pressed Cuban Sandwiches
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Spanish Roasted Vegetable Sandwiches
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Essential Mushroom Risotto
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Healing Foods: Mushrooms
From reishi and maitake to the common white button, mushrooms offer an array of healing properties
Mexican Rice Soup
This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
Share Your Best Gifts for Cooks
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Avocado Tempura with Chile Sauce
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Avocado, Fennel, and Citrus Salad
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Candy-Apple Coupes
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Yakima Valley Polenta
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Yellow Beet and Asian Pear Salad
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Lentil-Pecan Pâté
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Heirloom Tomato & Sweet Corn Pizzas
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
Poblano Chile–Cheese Enchiladas
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Thai Red Curry
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Tell VT: How Do You Handle Thanksgiving Teasing About Being Vegetarian?
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Got a Comeback?
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Have You Heard of JUNK?
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Fishy Pedi
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Childhood Favorites Die Hard
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Shark Fever
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Our Inhumane Society?
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Is the Government Listening?
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Framed
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Cherries
These scarlet gems aren't just for snacking. And life's just a bowl of'em when you have recipes for a toss-together crumble, a quick summer salad and a densely chocolate, cherry-laced breakfast bread.
Fresh Tomato Farfalle
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Tangy Tomato Jam
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Mini Cherry Tomato Clafoutis
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Tomato-Peach Spritzer
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Raclette-Topped Broiled Tomatoes
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Banana Skewers with Chocolate-and-Pistachio-Stuffed Dates
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Thai Lemongrass Tofu Skewers
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Grilled Panzanella Sticks
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Tandoori Eggplant Kebabs
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Hoisin “Sausage” and Plum Kebabs
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Mini Burger Brochettes
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Raspberry Oatmeal Bars
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Picnic Caviar
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Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
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Barbecued Tofu and Grilled Corn Salad
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Coney Island Chili Dogs
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Creamy Carrot-Ginger Bisque
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Sunny Raw Nori Rolls
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Seared Baby Eggplant with Mozzarella and Basil Oil
Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.
Chickpea Croquettes
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Braised Baby Artichokes
This classic Mediterranean recipe highlights two summertime treasures—artichokes and fresh tomatoes.
Cilantro-Yogurt Sauce
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Muhammara
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Chinese Broccoli with Black Bean Sauce and Garlic
Chinese broccoli tastes like a cross between broccoli and broccoli rabe. It has a slight bitterness that pairs well with the sweetness in black bean sauce.
Pickled Daikon Cubes with Carrots and Jalapeños
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Baby Bok Choy and Shiitake Mu Shu Wraps
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Thai Basil Curry Vegetables
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Peaches-and-Cream Pops
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Coconut-Pineapple-Banana ‘Tropsicle’ Freezer Pops
Coconut milk and banana give these ice pops a creamy consistency without dairy or soy.
Triple Berry Pops
Berries are excellent sources of anthocyanins, potent antioxidants that fight disease and are best preserved when frozen.
Sesame-Ginger Dressing
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Lemon-Rosemary Vinaigrette
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Orange-Hazelnut Vinaigrette
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Light Roquefort Dressing
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Gruyère, Apricot Jam, and Toasted Walnut Panini
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Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame
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Baked Tomato and Mozzarella Stacks with Arugula, Corn, and Balsamic Syrup
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Chamomile Lemonade
Soothing chamomile adds a floral note to this lemonade