Vegetarian

This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

Proof that the best cornbread isn’t necessarily the most complicated, this easy recipe gets it on the table in 30 minutes.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Eggplant and onion pieces are marinated in spiced, creamy yogurt before being grilled or broiled.

Smoked garlic butter slathered over these vegetable kabobs kicks them up to the next level.

These tofu vegetable skewers are a little sweet and a little salty with tons of umami from chili bean paste. 

Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.