This is Michael Shemtov's favorite vegetarian cookbook.
Mushrooms, grains and lentils are just a few ingredients that can serve as the base for a great meatless burger patty. Here, seven excellent veggie burgers to make this weekend.
At Cookie and Kate, Kate Taylor shares her inspired vegetarian recipes.
Here, 10 vegetarian Easter dishes to serve guests who side with the Easter Bunny.
At Charleston’s Butcher & Bee, chef Michael Shemtov has brought barbecue to vegans with his pulled-squash sandwich.
While we wait for McDonald's to listen up and add a veggie burger to its menu, let's round up six places that have great ones available now.
Portobello mushrooms can lend meaty texture and rich flavor all kinds of dishes, from a club sandwich to a meatless pâté. Here are 9 ways to cook with this vegetarian-favorite ingredient.
Shelly West is a Midwestern vegetarian with a sweet tooth. Here, she shares her delicious meatless comfort-food dishes.
This witty take on a breakfast staple stirs delicious
herbed croutons right into soft, creamy scrambled
eggs—eliminating the need for a side of toast.
© Stephanie Foley
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
I managed to squeak in a 12-mile run this morning before work (yeah, I’m just about an hour late…oops!). I’m a few weeks away from a big race and I thought it would be fun to kill myself before I have to stand on my feet all day and cook. A consolation is that I have a gigantic pantry at work, which means there’s always something to make for breakfast (my favorite meal of the day!).
Nothing beats eggs and toast for an immediate dose of savory protein and carbs. This one is a particular favorite of mine, in that it’s all combined in one dish. I fried bread cubes with herbs and a garlic clove (the garlic gets discarded), then added them to very soft scrambled eggs and cooked everything together for about a minute. All of which I devoured while sitting down, thankfully. Divine! SEE RECIPE »
Chef Marcus Samuelsson's Roasted Sweet Potato and Sautéed Okra Salad.
© John Kernick
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I’m usually very pleased with certain frozen vegetables from the supermarket, like baby peas, edamame and whole leaf spinach. Frozen baby okra is at the top of my list right now. I know there are a lot of okra haters out there, but if you’ve never tried it or you’re willing to give it another chance, you just might be pleasantly surprised. Frozen baby okra, in a bag or a box, is actually as good a vegetable as I have ever bought from a farmer. The pods are small and firm and never seem waterlogged or freezer distressed like other frozen green vegetables, and you never have to deal with the prickly fuzz that covers superfresh pods.