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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
Fire up (well, plug in) the rice cooker, for rice balls with pickled mushrooms, miso-glazed eggplant and comforting cabbage soup.
By Becky Hughes
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).
By Tanya Sichynsky
In cold sesame noodles with crisp cucumber, creamy corn soup with basil, and farro salad with crispy chickpeas.
By Tanya Sichynsky
Snap peas, green beans and broccoli gain crackly exteriors (but keep their green freshness) when left undisturbed in a ripping hot pan.
By Tanya Sichynsky
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Recipes that make the most of (or cleverly disguise) this summer mystery.
By Tanya Sichynsky
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.
By Tanya Sichynsky
From the simple (furikake tomato sandwich) to the cheffy (Superiority Burger’s crispy fried tofu sandwich).
By Tanya Sichynsky
Summer’s ubiquitous squash shines when raw, sliced and smashed into panzanella and salads.
By Tanya Sichynsky
Happy birthday and happy pastas to you, Cancers, Leos and Virgos.
By Tanya Sichynsky
Adult Lunchables? “Girl dinner”? Whatever you call them, these vibrant platters are delicious.
By Tanya Sichynsky
In almond upside-down cake, in caprese with creamy mozzarella and lightly pickled with labneh.
By Tanya Sichynsky
Easy, vibrant, protein-packed tofu dishes to power you through Labor Day.
By Tanya Sichynsky
Tomato sandwiches in the sand, chilled tomato salads in the grass, icy pitchers of gazpacho on the patio. Summer is here.
By Tanya Sichynsky
With an assortment of colorful vegetables, fluffy breads and crunchy crackers, any dip can become a vibrant meal.
By Tanya Sichynsky
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Try these three easy techniques to get more from your market haul.
By Tanya Sichynsky
Move over Pete Wells. The toughest food critic is an 8-year-old.
By Tanya Sichynsky
A flow chart for your Memorial Day side dish needs.
By Tanya Sichynsky
At the intersection of paneer, tofu and feta are delicious opportunities for clever swaps.
By Tanya Sichynsky
You’re swimming in beets and chard. Now what?
By Tanya Sichynsky
Readers had very specific recipe requests, and I’ve paired them with dishes from the New York Times Cooking database.
By Tanya Sichynsky
Make-ahead muesli, savory tofu scrambles and giant clusters of chocolaty granola are worth waking up for.
By Tanya Sichynsky
These three recipes take 30 minutes or less, and sing of spring.
By Tanya Sichynsky
These packable, practical recipes make lunch in the office just a little more exciting.
By Tanya Sichynsky
Riced, kung pao spiced, stuffed in a pita — we’ve asked so much of this cruciferous vegetable.
By Tanya Sichynsky
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Sometimes you need meals that require minimum effort.
By Tanya Sichynsky
Carrots, beets and sweet potatoes make subtly sweet and vibrant treats.
By Tanya Sichynsky
Set any HBO-induced fungal fears aside: It’s time for crispy tacos and saucy stews.
By Tanya Sichynsky
Never waste fresh herbs again.
By Tanya Sichynsky
This secret ingredient enlivens vegan cacio e pepe, creamy mattar paneer and more recipes.
By Tanya Sichynsky
Nutritional yeast takes these dressings, toppings and seasoning blends up a notch.
By Tanya Sichynsky
Whole peeled, crushed, puréed or paste? There’s a time and a place for each.
By Tanya Sichynsky
Buffalo cauliflower, vegan cauliflower popcorn and dips galore for your sports-viewing needs.
By Tanya Sichynsky
These three recipes (and Venn diagram!) are an exercise in strategic overlaps and substitutions.
By Tanya Sichynsky
It’s an ingredient that could last forever. But it shouldn’t have to.
By Tanya Sichynsky
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Here’s how to build a great one.
By Tanya Sichynsky
Pickled mushroom salad, New Mexico breakfast burritos and more recipes for my 2023 cooking goals.
By Tanya Sichynsky
And some news!
By Tejal Rao
Chestnut risotto, black-eyed peas and malawax to ring in the New Year.
By Tejal Rao
By Tejal Rao
Potato, squash, cabbage, celery root, parsnips, carrots — yes, you can fry them all!
By Tejal Rao
A look at my to-cook list right now.
By Tejal Rao
Versatile recipes for starchy plantains and unripe green bananas.
By Tejal Rao
Vegan chocolate bars, dreamy cookbooks and more small luxuries to give this year, as well as some ideas for your Thanksgiving leftovers.
By Tejal Rao
Vegetarian salads, stuffing, pies, potatoes and more to plan a great meal next week.
By Tejal Rao
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With an ombré gratin, crispy, saucy roasted mushrooms, and more, this vegetarian menu makes vegetables look livelier and taste more delicious than ever.
By Alexa Weibel
Maafé, chili, gumbo and more dishes brimming with coziness and comfort.
By Tejal Rao
Try a warm bread salad with crisp mushrooms, inspired by the restaurant dish.
By Tejal Rao
Sweets, extra-crispy samosas, nachos layered with chutney and more recipes.
By Tejal Rao
A big batch of mushroom ragout means many delicious meals ahead.
By Tejal Rao
As well as a how-to for making your own pumpkin spice blend.
By Tejal Rao
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