Author: Sara Foster
Author: Bon Appétit Test Kitchen
Author: Ann Hodgman
Author: Allen Susser
Author: Diane Rossen Worthington
Author: Dodie Thompson
Author: Rosemary M. Wyman
Author: James Beard
Author: Adam Randall
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Author: Joanna Gaines
Tomatoes, Parmesan cheese, and tofu combine with eggs and breadcrumbs to create this vegetarian version of meatloaf.
Author: eileen
Author: Amanda Hesser
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...
Author: Kathryn Matthews
An easy Ricotta Spinach Pie recipe. Good as the centerpiece of a meatless meal.
Author: Dawn Murray
Author: Lisa Ahier
Author: Sara Foster
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
Baked acorn squash with a buttery orange flavor, accented with nutmeg. Kids love this!
Author: SUEZQ64
Author: Debbie Fleming
Author: Andrea Albin
Author: Nick Malgieri
Author: Betty Rosbottom
This moist cake keeps beautifully for a day or two after you make it.
Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.
Author: sorchaspud
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.
Author: EuroGirl6
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Author: Tracy Pollan
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
Author: Tony Litwinko
Author: Melissa Roberts