Vegetarian

Dive into a vibrant world of flavors with our 'Vegetarian' recipe collection, where fresh produce takes center stage. From hearty grain bowls and zesty salads to comforting pasta dishes and decadent desserts, each recipe is designed to highlight the diversity of plant-based cuisine. Discover how easy and delightful it can be to create satisfying meals that celebrate the abundance of nature!

Potato Wedges

By Dan Pelosi

These oven fries are a deeply satisfying and nostalgic side dish that comes together with ease any night of the week Seasoning the wedges with spices, grated Parmesan and garlic, and roasting them with more freshly grated cheese on top, ensures plenty of flavor in every bite Soaking the cut potatoes in cold water before baking releases extra starch which leads to crispier outsides and creamier insides

65 min

NYT Cooking

Lemon-Pepper Tofu and Snap Peas

By Ali Slagle

This combination of sesame and pepper-crusted tofu, blistered snap peas and tahini-lemon sauce creates a lively and quick dinner, while the three elements are just as valuable as building blocks to many more meals The tofu is crisp with a coating of cornstarch and sesame seeds and punchy with lots of black pepper and lemon zest The snap peas are seared until juicy but still snappy

30 min

NYT Cooking

Roasted Broccoli With Vinegar-Mustard Glaze

By Ali Slagle

On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems To prevent overcooking, roast at a high heat and on one side the whole time Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like

30 min

NYT Cooking

Mushroom Mille-Feuille With Tomato Coulis

By Mark Bittman

Rich Torrisi developed this intense and terrific recipe for the menu at Dirty French, one of a number of chic restaurants in downtown Manhattan that he runs with Mario Carbone It is on one hand a simple dish: thin-sliced mushrooms layered with butter and salt, then pressed and chilled until they resemble the French dessert known as mille-feuille, or "thousand leaves." Sautéing a slice of the resulting loaf in a hot pan, and then pairing it with a lovely coulis of fresh tomatoes and herbs That elevates it to the divine.

780 min

NYT Cooking

Make-Ahead Mashed Potatoes

By Genevieve Ko

It’s not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance When mashed potatoes chill, their starches firm up, and when reheated gently, they relax into a mash with an even silkier texture But you can’t save potatoes that start out gluey

70 min

NYT Cooking

Potatoes Romanoff

By Naz Deravian

Light and airy potatoes Romanoff are a nostalgic side dish popularized by chef John Schenk, formerly of Strip House steakhouses, who has credited his mother with preparing the dish using leftover baked russet potatoes Whole russets are baked a day in advance and completely cooled in the refrigerator overnight for this version This ensures the potatoes remain fluffy and don’t get mushy and wet

140 min

NYT Cooking