Vegetarian

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of includin...

Minneapolis chef Sameh Wadi offers several variations on hummus at his modern Mediterranean restaurant, Saffron. One ...

Linton Hopkins calls this vinegary slaw a maceration salad, because it sits overnight to develop its superbly tangy f...

This refreshing gazpacho—made with apples, grapes, almonds and cucumber—is a perfect balance of sweet and tangy.

At Butcher & Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly ...

Tia Keenan’s unconventional, Greek-accented sandwich has just four ingredients, among them feta cheese and dill. Sli...

Tyler Kord, the co-founder of New York City’s No. 7 Sub shops, smokes the French dressing for his asparagus sandwiche...

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the ...

“Watermelon juice has such a mild flavor that most thickeners would overpower its taste,” says chef Jamie Bissonnette...

Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a ...

Using wonton wrappers is a great shortcut for making Mario Batali’s tangy herbed goat cheese ravioli. Slideshow: Perf...

This sweet and savory Japanese-style cold noodle salad is an easy dish to serve to a crowd, since it's delicious chil...

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or ...

Chef Brian Lewis of Elm in New Canaan, CT, sends his staff to apprentice at a local farm for 16 hours a month. In ret...

Canned white asparagus from Navarra is so revered in Spain that it has its own D.O. (a protected denomination of orig...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously...

This salad is an extraordinary combination of ingredients that wouldn’t seem to go together: feta, strawberries and a...

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, b...

At Slows Bar BQ, Brian Perrone makes his mac and cheese using just cheddar, but its flavor is so rich that customers ...