Meat-Free Mains

It’s simple math: Grilled Veggies + Side + Sauce.

  Passover brings to mind certain foods, like charoset, gefilte fish and brisket, to name a few. Then of course there’s matzo, Passover’s staple unleavened flatbread, which leaves its mark on…

Balsamic-glazed brussels sprouts and butternut squash add the finishing touch.

With a bunch of new offerings rolling out, we asked Gaby to come up with a few recipes that really showcase her creations.

Our Recipe Editor shares her easy steps for serving the best weeknight meal to a houseful of guests.

This soup gets its authentic Korean flavor from gochujang, a spicy-sweet red condiment made from red chiles and fermented beans. The thick paste is used extensively in Korean cuisine as…

Israeli couscous is larger—about the size of small pearls, thus its other name, pearl couscous—and denser than North African couscous. The addition of acorn squash turns it into hearty vegetarian…

The use of pears, cumin seeds and mint in a vegetarian stew may seem like a modern invention, but in fact they are traditional ingredients in olla gitana, a wonderfully rib-sticking…

Instead of serving this chili with cornbread or crackers, here we drop small masa dumplings into the bubbly stew. Diced winter squash adds nutrients, flavor and a hearty texture. Serve…

Our entire Test Kitchen team is in love with this easy meatless Monday dish. Using a spiralizer to create strands of golden beets results in a beautiful texture that stands…