Vegetarian

Crispy capers and sage add bursts of flavor to buttery pasta dishes. Plus: Pasta Recipes and Cooking Tips

Pureeing ricotta in the food processor makes it seem extra creamy. Dollop it over pasta with tomato sauce or just ove...

This lemony crème fraîche melts beautifully into pastas and is particularly nice with seafood. Slideshow: ...

Frico is a cheese crisp sometimes made with Parmigiano cheese. Here, the crisp gets crumbled for added crunch in past...

Sweet, tangy and a little crunchy, this relish is perfect with pasta dishes made with mild white fish. Slideshow: Gr...

Toasting flour before making pasta dough makes it incredibly rich-tasting and flavorful. Plus: F&W’s Ultimate Pa...

Jenn Louis (an F&W Best New Chef 2012) found these intense beet gnocchi in northwestern Italy. They are sweet and...

This ultra-simple sauce is incredibly flavorful thanks to high-quality San Marzano tomatoes. Slideshow: Easy Pizza Re...

For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty...

When topping pies like this Margherita, less is more, especially with sauce.Slideshow: More Great Pizza Recipes

“Flour, salt, water and yeast—that’s it,” says chef Thomas McNaughton about this super-simple dough recipe, the same...

Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...

These light, bite-size matzoh balls have a delicious Italian spin—they’re made with ricotta and Parmigian...

This excellent, all-purpose tomato sauce is flavored with a little shredded carrot and a good amount of caramelized g...

This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...

This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...

The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...

This rustic salad, made with toasted bread tossed in a rich Champagne-vinegar dressing, is meant to be a bed on which...

This easy vegetable side dish makes use of precooked artichokes, which are sold Cryovaced at many supermarkets. Slid...