Vegetarian

This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles and smoked Spanish paprika. It's de...

“I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to mak...

To make the dairy-free nut cream she serves over her delicious grilled zucchini ribbons, Alyssa Gorelick thickens mac...

A simple paste made with oil and spices can be rubbed on tofu two days in advance. The paste’s robust spices are espe...

Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that give...

Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific wi...

To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for th...

Jeff Banker makes a summery, California-inspired version of this classic Italian sweet-and-sour mix of eggplant, cele...

The secret to Andrew Zimmern’s cold noodle recipe, inspired by the ones he had in China’s Sichuan province, is the oi...

Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are ...

Chunks of fresh tomato in a vinaigrette add a little heft to a lettuce salad, like this beautifully arranged one from...

L.A. chef Wolfgang Puck operates the restaurant and bar at London’s 45 Park Lane, where this tequila, cucumber and ba...

Chef David Hawksworth serves an array of vegetable crostini at the bar of his namesake restaurant in Vancouver’s Rose...

During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart da...

Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The...

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...

Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.

This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. ...