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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
Cauliflower chaat and gochujang buttered noodles are good, golden single suppers.
By Tanya Sichynsky
Coconut black bean soup, crispy coconut rice with tofu, and coconut creamed kale show off coconut’s subtle sweetness and unmistakable aroma.
By Tanya Sichynsky
Stewed with farro, puréed into pesto, sizzled with dates and seared with halloumi.
By Tanya Sichynsky
Stay inside and tuck into potato and cheese pierogi, tacos de papa and sweet potato hash.
By Tanya Sichynsky
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Swap in beans for protein-rich, vegetarian takes on classic dishes: beans Marbella, beans and greens alla vodka, and Buffalo white beans.
By Tanya Sichynsky
In for 2024: meatless meals, project cooking, luxurious breakfasts and energizing snacks.
By Tanya Sichynsky
We all did an especially good job with breakfast — bircher muesli, breakfast burritos and a cheesy spinach casserole were big hits.
By Tanya Sichynsky
Including an overnight French toast casserole to mercilessly douse in maple syrup.
By Tanya Sichynsky
Roasted with a creamy coconut dressing, simmered in adobo or sautéed with tomatoes and garam masala, these warm veggies don’t skimp on flavor.
By Mia Leimkuhler
And other vegetarian and vegan centerpieces that will impress all of your guests.
By Tanya Sichynsky
Make your own flour tortillas (or not) and fill them with chiles, potatoes, cheese, mushrooms, sweet potatoes and more.
By Tanya Sichynsky
Yewande Komolafe’s tangle of grapefruit and herbs, topped with coconut and crispy shallots, calls out like some sort of post-Thanksgiving salad siren.
By Tanya Sichynsky
And dairy-free desserts, mushroom-free gravy and a kabocha casserole. It’s Thanksgiving Recipe Matchmaker.
By Tanya Sichynsky
Savory, hearty recipes that feel especially cozy as the days get shorter.
By Tanya Sichynsky
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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.
By Tanya Sichynsky
Simmered in borscht, charred with lentils and griddled in vegetarian okonomiyaki.
By Tanya Sichynsky
Coconut saag, broccoli spoon salad and more meals that keep in the fridge or freezer.
By Tanya Sichynsky
They’re made to slather on sweet potatoes, coat chewy noodles and dress all number of salads.
By Tanya Sichynsky
Tomato-lentil soup, vegetarian Bolognese and cheesy white bean-tomato bake are here to make the most of that open can.
By Tanya Sichynsky
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.
By Tanya Sichynsky
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