Vegetarian

“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...

Cryovaced cooked lentils come in blocks at many grocery stores. Try mixing them into fluffy rice for a satisfying mea...

Seasoned with black pepper and a sprinkling of Maldon sea salt, the warm biscuits are delicious sandwiching a fried e...

This hot pressed mushroom sandwich is slathered with peppery arugula pesto and a bright pickled-cherry-pepper mayonna...

These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vine...

Zoe Nathan likes using brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry s...