Vegetarian
Recipes
Vodka rigatoni, baked till the tops crackle
Vodka sauce given a sheet pan, a jar of Calabrian chilis and a honey drizzle it did nothing to deserve.
Dan dan noodles, served cold on purpose
The sesame and chile sauce is bossy enough to work as a dressing, so the noodles never need to be hot.
Zucchini parmesan, roasted not fried
All the comfort of the fried original, a fraction of the oil, and no pan spitting at you.
Zucchini pasta with crispy capers and pistachios
Half the zucchini melts into the sauce and the other half comes back fried and sharp with vinegar.
Hot cauliflower, cold salad, whipped tofu underneath
Beige upon beige upon beige, and then a cold green salad turns up and the whole thing is forgiven.
Green pasta with a whole bunch of kale in the sauce
Twelve ounces of kale boiled soft, blended with lemon and Parmesan, and poured over pasta. It tastes nothing like a health measure.
One-pot squash and fennel pasta
The pasta cooks in the stock rather than in water, so the starch stays in the pot and turns into the sauce.
Cacio e pepe with a head of cabbage in it
Cabbage browned until it is sweet and nearly jammy, folded into the most austere pasta there is.
Butter paneer with pierogies instead
The dumpling does exactly what paneer does in this sauce, which is hold its shape and drink.
Roast the squash, crisp the chickpeas
Two things get browned properly and the dressing is mostly jam. It eats like dinner, not like a side.
Roasted paneer and chickpeas under three sauces
Paneer goes in the oven, not the fryer, and comes out squeaky at the middle and brown at the corners.
Falafel pressed flat under a pita
The mix goes onto the bread, then the whole thing goes face down in the pan. All crust, no fryer.
Five ears of corn and very little else
The onions go pink in lemon, the tomatoes stay raw, and a small pan of garlic oil is poured over the lot.
Ditalini, corn and a great deal of miso
Half the corn charred and half of it raw, held together by miso and thick yogurt, in a bowl you eat with a spoon.
Everyday cilantro sauce
The gentle green one. Everything on the plate gets brighter and nobody loses an eyebrow.
Shawarma seasoning, seven jars into one
Earthy, red and pepper-forward. The one you already make every time you make the oven shawarma, finally written down.
Tzatziki that won't go watery
Thick, cold and loudly garlicky. The salt does the work, not your fists.
Chickpea and yellow curry shakshuka
One pan, one jar of curry paste, and eggs dropped in at the end.
Falafel and farro, everything marinated
The falafel mix needs ten minutes alone before you touch it. Rush that and it crumbles.
Za'atar chickpeas on everything green
Twenty minutes, and the only heat is a pan of chickpeas going brown.
Pesto gnocchi, foil on then off
The gnocchi never see a pot of water. They steam under foil in the pesto instead.
Fried feta, kale and roast sweet potato
A salad with a fried cheese course sitting on top of it, so nobody complains.
Smoked gouda mac and cheese
Grate your own cheese for this one. The bagged stuff will let you down.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.
Mark's hummus
Sharper than the hummus you know, and built to hold up under everything you pile on it.
Golden lasagna
A carrot lasagna so light you could eat the lot and still fancy pudding.
Chunky chimichurri for steak night
Parsley, oregano, garlic and vinegar, chopped not blended. The steak's best friend.
Five-minute harissa yogurt
Smoky, cooling and quick. The yogurt does the calming, the harissa does the talking.
Salsa cruda for peak tomatoes
Grated ripe tomato, garlic and basil. The less you do to it, the better it is.
Grated tomato and Calabrian chili
Grated tomato with a Calabrian kick and a lemon lift. Sauce or dip, your call.
Za'atar yogurt with sumac
Herby, tangy and green-flecked. The cooling spoon for anything off the grill.
Zhoug with a proper temper
The Yemeni green sauce that bites back. The cardamom is the tell.
Lemon pesto spaghetti, all zest and no juice
The Amalfi trick: zest steeped into the pasta water and pounded into the pesto, toasted almonds underneath, not a drop of juice anywhere.
Sweet corn campanelle with miso butter
Corn three ways in one pot, then the fix the original never knew it needed: white miso in the butter and a lemon squeezed over the lot.
Brown-butter and miso gnocchi with a jammy egg
Nutty brown butter whisked with miso, crisp gnocchi, fried sage and a soft egg broken over the top.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Gnocchi and asparagus with a devious butter
Crisp gnocchi in a skillet, miso butter melting into an instant sauce.
Miso mascarpone shells
Six ingredients and one pot. The audacity of it.
Preserved lemon spaghetti in a fur coat
Tomato and cream with a Moroccan secret in the pocket.
Spaghetti squash under a Parmesan lid
The vegetable that does a passable impression of pasta, finally dressed for company.
Butternut congee with a chile-oil slick
The bowl you want when you are a little bit sorry for yourself.
Midnight peanut butter noodles
The one-pot bowl you make standing up, for an audience of yourself.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Sheet-pan quesadillas, six at once
The whole batch crisped in the oven while you stand around doing nothing.
Baba ghanouj, minus the mashing
The dip's more glamorous sister, who refuses to be puréed.
House dressing you'll eat by the spoon
The one you make once and then put on absolutely everything, darling. Do keep up.
The lemon-caper dressing that thinks it's a Caesar
Bright, briny and thin enough that every leaf gets some.
The potato salad that forgot the mayonnaise
Bright, herby and unbothered by a jar of anything beige.
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
Miso-sesame vinaigrette, good on almost anything
The jar in the fridge door you reach for without thinking.
Feta under the broiler with corn and shishitos
Feta blistered molten under the broiler, corn underneath, pickled onion cutting through.
Tahini and Parmesan, an unlikely pasta salad
A pasta salad with sesame where the mayonnaise should be, blistered tomatoes through it.
Baked feta dip with hot honey
The block of feta that went viral, finally behaving like a dip.
Roasted cauliflower under a tahini-parsley flood
The cauliflower is fine. The sauce is the reason you came.
Corn bake with ideas above its station
Too soft to slice, too rich to be bread. Bring a spoon.
Crispy gnocchi with burst tomatoes
Skip the pot. Fry the gnocchi like they owe you money.
Mákos tészta, sweet poppy seed noodles
Sweet, nutty buttered noodles that Budapest sits down to for supper.
Blistered gochujang cabbage
A whole cabbage, roasted hard until it chars and converts the skeptics.
Tahini ranch, hold the Hidden Valley
Ranch, reimagined in tahini and soft herbs. Not a bottle in sight.
Buttered noodles that bite back
Butter, garlic and gochujang reduced to a brick-red gloss. Dinner from the shelf in 25 minutes.
Garlic tahini, properly loosened
Nutty, garlicky and pourable. The sauce that makes vegetables interesting.
Corn salad that skips the vinegar
Raw corn straight off the cob, seasoned by the tomatoes and nothing else.
Smashed cucumbers, bruised on purpose
The salad you'll make unprompted. Bring a heavy knife.
Tomato tarte tatin
Sweet, sharp and considerably more interesting than the version that started it.
Shatta white bean dip
Creamy white beans under a blistered Parmesan lid, shatta streaked through the middle.
Fiery gnocchi with creamy gochujang
A vodka sauce where the vodka finally tastes of something.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.