Vegetarian
Recipes
Golden lasagna
A carrot lasagna so light you could eat the lot and still fancy pudding.
Chunky chimichurri for steak night
Parsley, oregano, garlic and vinegar, chopped not blended. The steak's best friend.
Five-minute harissa yogurt
Smoky, cooling and quick. The yogurt does the calming, the harissa does the talking.
Salsa cruda for peak tomatoes
Grated ripe tomato, garlic and basil. The less you do to it, the better it is.
Grated tomato and Calabrian chili
Grated tomato with a Calabrian kick and a lemon lift. Sauce or dip, your call.
Za'atar yogurt with sumac
Herby, tangy and green-flecked. The cooling spoon for anything off the grill.
Zhoug with a proper temper
The Yemeni green sauce that bites back. The cardamom is the tell.
Lemon pesto spaghetti, all zest and no juice
The Amalfi trick: zest steeped into the pasta water and pounded into the pesto, toasted almonds underneath, not a drop of juice anywhere.
Sweet corn campanelle with miso butter
Corn three ways in one pot, then the fix the original never knew it needed: white miso in the butter and a lemon squeezed over the lot.
Brown-butter and miso gnocchi with a jammy egg
Nutty brown butter whisked with miso, crisp gnocchi, fried sage and a soft egg broken over the top.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Gnocchi and asparagus with a devious butter
Fifteen minutes, one skillet and a butter with a secret.
Miso mascarpone shells
Six ingredients and one pot. The audacity of it.
Preserved lemon spaghetti in a fur coat
Tomato and cream with a Moroccan secret in the pocket.
Spaghetti squash under a Parmesan lid
The vegetable that does a passable impression of pasta, finally dressed for company.
Butternut congee with a chile-oil slick
The bowl you want when you are a little bit sorry for yourself.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Midnight peanut butter noodles
The one-pot bowl you make standing up, for an audience of yourself.
Sheet-pan quesadillas, six at once
The whole batch crisped in the oven while you stand around doing nothing.
Baba ghanouj, minus the mashing
The dip's more glamorous sister, who refuses to be puréed.
Feta under the broiler with corn and shishitos
Ten minutes under the broiler and dinner simply happens.
House dressing you'll eat by the spoon
The one you make once and then put on absolutely everything, darling. Do keep up.
The lemon-caper dressing that thinks it's a Caesar
All of Caesar's swagger, none of its baggage.
The potato salad that forgot the mayonnaise
Bright, herby and unbothered by a jar of anything beige.
Marcella's tomato sauce, and the onion you throw away
Three things, one of which you bin. Trust her, and me.
Miso-sesame vinaigrette, good on almost anything
The jar in the fridge door you reach for without thinking.
Tahini and Parmesan, an unlikely pasta salad
Nobody asked for this pairing. Everybody wants seconds.
Baked feta dip with hot honey
The block of feta that went viral, finally behaving like a dip.
Roasted broccoli on whipped tofu, all crunch
A cloud of tofu, a heap of charred broccoli and a hailstorm of chile crisp.
Roasted cauliflower under a tahini-parsley flood
The cauliflower is fine. The sauce is the reason you came.
Corn bake with ideas above its station
One bowl, one box of Jiffy and no shame whatsoever.
Crispy gnocchi with burst tomatoes
Skip the pot. Fry the gnocchi like they owe you money.
Mákos tészta, sweet poppy seed noodles
Sweet, nutty buttered noodles that Budapest sits down to for supper.
Blistered gochujang cabbage
A whole cabbage, roasted hard until it chars and converts the skeptics.
Tahini ranch, hold the Hidden Valley
Ranch, reimagined in tahini and soft herbs. Not a bottle in sight.
Buttered noodles that bite back
Butter, garlic and gochujang reduced to a brick-red gloss. Dinner from the shelf in 25 minutes.
Garlic tahini, properly loosened
Nutty, garlicky and pourable. The sauce that makes vegetables interesting.
Corn salad that skips the vinegar
Five minutes, six ingredients and no vinegar. The tomatoes season it themselves.
Smashed cucumbers, bruised on purpose
The salad you'll make unprompted. Bring a heavy knife.
Tomato tarte tatin
Sweet, sharp and considerably more interesting than the version that started it.
Shatta white bean dip
The Parmesan crust does all the work. The shatta takes all the credit.
Fiery gnocchi with creamy gochujang
Vodka sauce went to Seoul and came back a great deal more interesting.
Featured
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.