The Veggie

Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.

And more excellent vegetarian sandwiches, like the HLT (halloumi, lettuce and tomato) and Superiority Burger’s crispy fried tofu.

Zucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Tomato! Cheddar! Toasts!

Stir into one-pot rice and beans, tuck into enchiladas, pile up with caramelized plantains and drape over cheese grits.

Build a sauce library — rich peanut sauce, herby cilantro-mint chutney, lemon-caper dressing — and return to it all week for salads, grain bowls and other easy dinners.

Grilled halloumi and zucchini with salsa verde if you’re the cookout grill master, charred bok choy and cannellinis if you’re a salad-toting guest.

Recipes for when you have lots of chickpeas (brown-butter chickpeas, chana masala) or just a little (taverna salad).

Whole dried chiles, crushed chile flakes and spicy pastes get to work in chilaquiles, arrabbiata sauce and gochujang-glazed eggplant.

It’s steakhouse night in America — hold the steak.

Capital-E easy vegetarian dinners: miso-mascarpone pasta, sheet-pan japchae and everyday dal.

Keep it easy with an asparagus tart and blueberry crisp, or go all-out with tapas and tangerine flan.

Pea and ricotta frittata, sugar snap peas with radishes and mint, and rhubarb crumble make the most of the fleeting season.

Vegetables with cashew romesco, saucy roasted cauliflower, whipped ricotta and more dishes that will transport you to your favorite small-plates spot.

It can star in a creamy pasta or casserole, or be the understudy to kale in a spring minestrone.

Sweet potatoes with tahini butter, coconut saag and broccoli aligot are delicious at any age.

A short stay in the freezer removes just enough moisture to create an impressively crisp exterior and pleasantly spongy interior when roasted.

Dates add their rich, molasses-y flavor to roasted fennel and farro salad, blackened broccoli and a pantry friendly Persian lentil rice.

Eat as if it’s already April: spring minestrone with kale and pasta, crispy rice with dill and runny eggs, and hot and sour seared tofu with snap peas.

Ali Slagle’s new vegan roasted cauliflower and garlic soup turns three ingredients into an exceptionally flavorful dish.

Lemons, limes, grapefruits and oranges bring sunny tang to roasted broccoli rabe with burrata, simple charred carrots and couscous salad with feta.

Cauliflower chaat and gochujang buttered noodles are good, golden single suppers.

Coconut black bean soup, crispy coconut rice with tofu, and coconut creamed kale show off coconut’s subtle sweetness and unmistakable aroma.

Stewed with farro, puréed into pesto, sizzled with dates and seared with halloumi.

Stay inside and tuck into potato and cheese pierogi, tacos de papa and sweet potato hash.

Swap in beans for protein-rich, vegetarian takes on classic dishes: beans Marbella, beans and greens alla vodka, and Buffalo white beans.

In for 2024: meatless meals, project cooking, luxurious breakfasts and energizing snacks.

We all did an especially good job with breakfast — bircher muesli, breakfast burritos and a cheesy spinach casserole were big hits.

Including an overnight French toast casserole to mercilessly douse in maple syrup.

Roasted with a creamy coconut dressing, simmered in adobo or sautéed with tomatoes and garam masala, these warm veggies don’t skimp on flavor.

And other vegetarian and vegan centerpieces that will impress all of your guests.

Make your own flour tortillas (or not) and fill them with chiles, potatoes, cheese, mushrooms, sweet potatoes and more.

Yewande Komolafe’s tangle of grapefruit and herbs, topped with coconut and crispy shallots, calls out like some sort of post-Thanksgiving salad siren.

And dairy-free desserts, mushroom-free gravy and a kabocha casserole. It’s Thanksgiving Recipe Matchmaker.

Savory, hearty recipes that feel especially cozy as the days get shorter.

Save the big field pumpkins for carving (and roasted pumpkin seeds) and reach for a can to make coconut curry chickpeas, creamy pumpkin soup and a sheet-pan pancake.

Simmered in borscht, charred with lentils and griddled in vegetarian okonomiyaki.

Coconut saag, broccoli spoon salad and more meals that keep in the fridge or freezer.

They’re made to slather on sweet potatoes, coat chewy noodles and dress all number of salads.

Tomato-lentil soup, vegetarian Bolognese and cheesy white bean-tomato bake are here to make the most of that open can.

Come cold season, future you will be relieved by pints of carrot-leek with miso, white bean with rice and dill, and vegetable tortilla stashed in the freezer.

Fire up (well, plug in) the rice cooker, for rice balls with pickled mushrooms, miso-glazed eggplant and comforting cabbage soup.

Future you will be grateful for reheated white bean and tomato pasta and zucchini salad with feta (which has soaked up all those za’atar-y spices).

In cold sesame noodles with crisp cucumber, creamy corn soup with basil, and farro salad with crispy chickpeas.

Snap peas, green beans and broccoli gain crackly exteriors (but keep their green freshness) when left undisturbed in a ripping hot pan.

Recipes that make the most of (or cleverly disguise) this summer mystery.

What to bring to a book club potluck, what side dish to make to please a crowd at a child’s birthday party and what to do with all those cherry tomatoes.

From the simple (furikake tomato sandwich) to the cheffy (Superiority Burger’s crispy fried tofu sandwich).

Summer’s ubiquitous squash shines when raw, sliced and smashed into panzanella and salads.

Happy birthday and happy pastas to you, Cancers, Leos and Virgos.

Adult Lunchables? “Girl dinner”? Whatever you call them, these vibrant platters are delicious.

In almond upside-down cake, in caprese with creamy mozzarella and lightly pickled with labneh.

Easy, vibrant, protein-packed tofu dishes to power you through Labor Day.

Tomato sandwiches in the sand, chilled tomato salads in the grass, icy pitchers of gazpacho on the patio. Summer is here.

With an assortment of colorful vegetables, fluffy breads and crunchy crackers, any dip can become a vibrant meal.

Try these three easy techniques to get more from your market haul.

Move over Pete Wells. The toughest food critic is an 8-year-old.

A flow chart for your Memorial Day side dish needs.

At the intersection of paneer, tofu and feta are delicious opportunities for clever swaps.

You’re swimming in beets and chard. Now what?

Readers had very specific recipe requests, and I’ve paired them with dishes from the New York Times Cooking database.

Make-ahead muesli, savory tofu scrambles and giant clusters of chocolaty granola are worth waking up for.

These three recipes take 30 minutes or less, and sing of spring.

These packable, practical recipes make lunch in the office just a little more exciting.

Riced, kung pao spiced, stuffed in a pita — we’ve asked so much of this cruciferous vegetable.

Sometimes you need meals that require minimum effort.

Carrots, beets and sweet potatoes make subtly sweet and vibrant treats.

Set any HBO-induced fungal fears aside: It’s time for crispy tacos and saucy stews.

Never waste fresh herbs again.

This secret ingredient enlivens vegan cacio e pepe, creamy mattar paneer and more recipes.

Nutritional yeast takes these dressings, toppings and seasoning blends up a notch.

Whole peeled, crushed, puréed or paste? There’s a time and a place for each.

Buffalo cauliflower, vegan cauliflower popcorn and dips galore for your sports-viewing needs.

These three recipes (and Venn diagram!) are an exercise in strategic overlaps and substitutions.

It’s an ingredient that could last forever. But it shouldn’t have to.

Here’s how to build a great one.

Pickled mushroom salad, New Mexico breakfast burritos and more recipes for my 2023 cooking goals.

And some news!

Chestnut risotto, black-eyed peas and malawax to ring in the New Year.

Potato, squash, cabbage, celery root, parsnips, carrots — yes, you can fry them all!

A look at my to-cook list right now.

Versatile recipes for starchy plantains and unripe green bananas.

Vegan chocolate bars, dreamy cookbooks and more small luxuries to give this year, as well as some ideas for your Thanksgiving leftovers.

Vegetarian salads, stuffing, pies, potatoes and more to plan a great meal next week.

With an ombré gratin, crispy, saucy roasted mushrooms, and more, this vegetarian menu makes vegetables look livelier and taste more delicious than ever.

Maafé, chili, gumbo and more dishes brimming with coziness and comfort.

Try a warm bread salad with crisp mushrooms, inspired by the restaurant dish.

Sweets, extra-crispy samosas, nachos layered with chutney and more recipes.

A big batch of mushroom ragout means many delicious meals ahead.

As well as a how-to for making your own pumpkin spice blend.

Because loving rice is a lifestyle.

Ricotta polpette, vegetarian Swedish meatballs and plant-based meatballs.

Use the Ligurian sauce as a guideline and make tastier sandwiches, soups, pastas, gratins and more.

Soups, stews and comforting, feel-good foods for after a storm.

Pasta, beans and more pantry cooking saves the day.

Raw, stir-fried, grilled and puréed — there’s a corn recipe for every mood.

Recipes for when you need some coziness and comfort on a hot day.

Dried minced onion, snack-size nori sheets and crème fraîche pack a punch in vegetable-forward cooking.

Plus a bonus recipe for sizzled eggplant.

Kongguksu, a vegan noodle soup, is the height of summer pantry cooking.