With their dense texture and rich flavor, roasted portobello mushrooms make a satisfying vegetarian main course. You can also put the roasted caps between toasted slices of rustic country bread…
Vegetarian
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This iconic Chinese dish is made in countless different ways. In this recipe, brewed black tea adds its subtle flavor to the peanut sauce, though you can substitute vegetable stock…
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This hearty vegetable soup is balanced by leafy greens, hearty beans, and brightly colored vegetables. Leftover pasta makes a great addition too, if you like. Do make enough for leftovers—the…
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This fragrant Moroccan stew, or tagine, combines butternut squash, sweet potato, onion and carrot with an aromatic blend of spices and the sweetness of dried currants and honey. It is…
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Feta adds a wonderful salty flavor to this unexpected and delicious dish. You can substitute any leafy green for the kale, such as Swiss chard, spinach or arugula. To add…
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Drizzling this dish with truffle oil makes this simple sauceless mushroom pizza extremely aromatic. If you don’t have a bottle of our white truffle pizza oil, feel free to use whatever…
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Corn lovers eagerly anticipate its arrival at markets during the summer. Purists insist on cooking corn on the cob only until warmed through, either boiled or steamed, to preserve its…
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When made with tomatoes in a variety of colors and sizes, this elegant tomato tart becomes a showstopper on your summertime table. Heirloom Tomato Tart with Ricotta and Basil…
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Many cooks outside of Italy have at last discovered broccoli rabe—a vegetable with tender leaves and small broccoli-like florets—but it is rarely cooked properly. The secret is to boil the…
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Although some Mexican-American food can be unhealthy and loaded with fat, many of Mexico’s native ingredients, such as beans, tomatoes and avocados, are considered superfoods. Here they are combined with eggs to…