Vegetarian

Personal goal is to eat these daily from now until Memorial Day.

A creamy, cheesy, tangy pasta alla vodka that’s weeknight-easy but dinner-party-worthy.

An easy, supple, fresh pasta that rolls beautifully into fettuccine, ravioli, lasagna, and more.

The only thing better than a silky, tart Key lime pie? A graham cracker crust that doesn't fall apart when you serve it.

Creamy, vinegary, and with lots of fresh dill.

This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.

A one-pot celebration of summer vegetables.

Inspired by satay, sans the skewers, this saucy tofu comes together in one skillet in just 30 minutes.

Grated zucchini cooks down into a creamy lemon-Parmesan sauce that coats every strand of pasta.

Or sauce. Or dip. Or sandwich spread.

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

Cool, garlicky, and endlessly versatile, it’s one family tradition worth stealing.

It comes together in a blender and just happens to be dairy-free.

A reader favorite for almost 50 years, freshly updated with a brighter sauce.

Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

Raw zucchini has never tasted better.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

Best served chilled.

Make a batch of pickled onions to pile onto tacos, sandwiches, grain bowls, and more all week long.

Pasta sauce tastes better on the grill.

A kiss of heat makes an otherwise lovable dip simply irresistible.

You’ll want to eat this smoky, sweet, and tangy red pepper–walnut dip with everything.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.