Vegetarian

Perfect for picnics, potlucks, or those nights when you simply don’t want to turn on the oven.

This remix of an American classic is creamy and ribboned with fresh vegetables, but the real star is the paprika-scented fried onions.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

For the silkiest, most ethereal frosting imaginable, turn to Italian meringue buttercream.

Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes: Blueberry compote knows no bounds.

This one-pan pasta offers the best of two viral recipes.

It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas” to pile onto hearty vegetarian nachos.

The little black dress of Italian American cooking—get the recipe for the stuffed shells here.

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

In this ode to Garrett Popcorn, I use caramelized honey to give the sweet popcorn a toasted accent and melted butter to coat the cheese popcorn in tangy cheddar powder.

This tres leches cake recipe gets its tenderness from the addition of a fourth type of milk and a kick from a shot of rum.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

Simple, garlicky aioli comes together in just a couple of minutes and improves everything from sandwiches to grilled fish to fresh vegetables