Vegetarian

Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered w...

Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topp...

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

The secret to this lush, deeply flavored romesco sauce is miso, which adds superb savoriness to the mix of almonds, t...

This dish is inspired by a Moroccan porridge called herbel, which Mourad Lahlou’s mother and grandmother used to cook...

To make this delicious and simple salad special, it’s quickly popped in the oven to wilt the greens and melt the chee...

Philadelphia restaurateur Aimee Olexy makes her outstanding egg salad with a number of surprise ingredients, includin...

Chefs are puffing up all kinds of grains to add a texture jolt. Here, Grace Parisi's take on the trend: A homemade cu...

This silky dairy-free cauliflower puree is a terrific side dish to meat or poultry. Slideshow: Great Cauliflower Rec...

This tasty riff on a falafel sandwich uses black beans and quinoa in place of chickpeas. Slideshow: More Recipes for...

This is a simple recipe for basic black beans, which get a nice hint of flavor from the aromatics. Slideshow: More ...

These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped w...

This classic recipe for gougères is made from choux pastry that's topped with shredded Gruyère cheese. It b...

Chef Lee Hefter's mashed potatoes are so packed with cheese, they're almost like fondue.Slideshow: More Fantastic Mas...

This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, ...