Vegetarian
Gheysavah (Sweet Date Omelet)
This sweet date and egg dish tastes custardy, caramelly, and rich, with flavors reminiscent of French toast.
By Roya Shariat and Gita Sadeh
Collards Patra
In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.
By Nik Sharma
Kashk Bademjoon (Garlicky Eggplant Dip)
This mashed eggplant spread is topped with saffron, blackened mint, caramelized onions, and savory kashk—a thick, salty Iranian yogurt whey.
By Roya Shariat and Gita Sadeh
Kuku Loobia Sabz (Green Bean Frittata)
Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.
By Roya Shariat and Gita Sadeh
Classic Deviled Eggs
This Gourmet favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.
By The Gourmet Test Kitchen
Gluten-Free Maple Pumpkin Pie
This maple-sweetened, wheat-free pumpkin pie is perfectly creamy with a toasty, comforting oat-flour crust.
By The Gourmet Test Kitchen
Easiest Cranberry Sauce
Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.
By Priya Krishna
Creamy Mushroom Lasagna
This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.
By Jesse Szewczyk
Twice-Baked Potatoes
No one—and we mean no one—can resist crispy potato jackets stuffed with velvety mashed potatoes.
By Amy Mastrangelo
Maple-Roasted Delicata Squash
A perfect combination of sweet, salty, crispy, and tender, this maple-roasted delicata squash will have everyone reaching for seconds.
By Leah Koenig
Vegan Bánh Mì
This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.
By Helen Lê
Chili Jam
This Vietnamese chili jam is sweet and slightly spicy, and it is especially delicious with noodle dishes.
By Helen Lê
Vegan Pho
A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.
By Helen Lê
Simple Classic Stuffing
Try this easy homemade stuffing recipe made using country bread and a quartet of fresh herbs.
By Victoria Granof
Savory Sesame-Carrot Oatmeal
This savory oatmeal is packed full of vegetables and elevated with sesame oil and green onions. If you want an even heartier meal, serve with a soft-boiled or fried egg.
By Shelly Westerhausen Worcel
Carrot-Orange-Ginger Soup
This soup is inspired by ginger-turmeric carrot-orange juice at the juice bar. You can swap in cream to make it richer, or coconut milk to make it vegan.
By Shelly Westerhausen Worcel
Roasted Eggplant in Mafé Peanut Sauce
The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.
By Pierre Thiam
Root Vegetable Mafé
This vegan root vegetable stew with peanut sauce is perfect for entertaining.
By Pierre Thiam
Tomato-Watermelon Gazpacho
Wait to make this tomato-watermelon gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes.
By Shelly Westerhausen Worcel
Brooke's Carrot-Farro Salad
This colorful farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket.
By José Andrés