That’s That Basil Pesto
Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.
By Tanya Sichynsky
Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.
By Tanya Sichynsky
And more excellent vegetarian sandwiches, like the HLT (halloumi, lettuce and tomato) and Superiority Burger’s crispy fried tofu.
By Krysten Chambrot
Zucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Tomato! Cheddar! Toasts!
By Tanya Sichynsky
Stir into one-pot rice and beans, tuck into enchiladas, pile up with caramelized plantains and drape over cheese grits.
By Tanya Sichynsky
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.
By Tanya Sichynsky
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.
By Tanya Sichynsky
Recipes for when you have lots of chickpeas (brown-butter chickpeas, chana masala) or just a little (taverna salad).
By Tanya Sichynsky
Whole dried chiles, crushed chile flakes and spicy pastes get to work in chilaquiles, arrabbiata sauce and gochujang-glazed eggplant.
By Tanya Sichynsky
It’s steakhouse night in America — hold the steak.
By Tanya Sichynsky
Capital-E easy vegetarian dinners: miso-mascarpone pasta, sheet-pan japchae and everyday dal.
By Tanya Sichynsky
Keep it easy with an asparagus tart and blueberry crisp, or go all-out with tapas and tangerine flan.
By Tanya Sichynsky
Pea and ricotta frittata, sugar snap peas with radishes and mint, and rhubarb crumble make the most of the fleeting season.
By Tanya Sichynsky
Vegetables with cashew romesco, saucy roasted cauliflower, whipped ricotta and more dishes that will transport you to your favorite small-plates spot.
By Tanya Sichynsky
It can star in a creamy pasta or casserole, or be the understudy to kale in a spring minestrone.
By Tanya Sichynsky
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Sweet potatoes with tahini butter, coconut saag and broccoli aligot are delicious at any age.
By Tejal Rao
A short stay in the freezer removes just enough moisture to create an impressively crisp exterior and pleasantly spongy interior when roasted.
By Tanya Sichynsky
Dates add their rich, molasses-y flavor to roasted fennel and farro salad, blackened broccoli and a pantry friendly Persian lentil rice.
By Tanya Sichynsky
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.
By Tanya Sichynsky
Ali Slagle’s new vegan roasted cauliflower and garlic soup turns three ingredients into an exceptionally flavorful dish.
By Tanya Sichynsky
Lemons, limes, grapefruits and oranges bring sunny tang to roasted broccoli rabe with burrata, simple charred carrots and couscous salad with feta.
By Tanya Sichynsky
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