Vegetarian

This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meati...

Like the classic Provençal fish stew, Daniel DeLong’s lovely vegetarian version of bouillabaisse is laced with s...

“When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred creamy Italian dressing,...

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

Spreading butter, honey and a pinch of spicy cayenne over fresh corn on the cob, then grilling it in the husk, makes ...

This is a fig lover’s feast: Plump, juicy grilled figs are paired with a quick fig jam made from dried figs, red wine...

Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork. Slideshow: G...

Michael Chiarello takes advantage of every hot coal by cooking whole eggplants and onions directly on the embers whil...

Grill this super-simple dessert right before you serve it: It takes just 30 minutes. Slideshow: More Great Grill...

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...

The delicious dressing for this salad comes from the juices that form while the cucumber macerates with the other ing...

A quick puree of fresh strawberries and lemon zest creates a delicious fruit floater for this ultra-creamy milk shake...

Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here. Slideshow: Pe...

Top Chef Season 9 winner Paul Qui likes cooking his sushi rice with fresh ginger for more flavor. Slideshow: Great R...

These crispy, light little patties are fantastic as mini vegetarian burgers, but they'd be great served alongside a s...