Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or...
Author: David Tanis
Many people may not think of cumin as a traditional seasoning for Chinese food, but the earthy spice is found regularly in the cuisine of Xi'an, a city in northwest China that is the eastern origin of...
Author: Margaux Laskey
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They cook quickly, so for stews and soups, 40 to 45 minutes will suffice. Lentils never need to...
Author: Martha Rose Shulman
Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also known as borlotti beans; large scarlet runner beans...
Author: Martha Rose Shulman
Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate...
Author: Alexa Weibel
Gado-gado is a beloved dish across Indonesia. Each region has a different spin: In Jakarta, it is a "double-carb" dish, featuring both potato and lontong (rice cakes). In West Java, it is known as lotek...
Author: Hetty McKinnon
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this...
Author: Julia Moskin
Soft slivers of garlic and shallots and a dash of smoked paprika give this verdant side dish its complexity and charm. You can make it with any greens you have on hand. Softer spinach and chard make for...
Author: Melissa Clark
Inspired by California Pizza Kitchen's now-discontinued Greek pizza, as well as the Manhattan bar Our/New York's also-discontinued tortilla pizzas (affectionately called "tortizzas" by the patrons who...
Author: Eric Kim
In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and...
Author: Melissa Clark
An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it's used to make quick work of this comforting, cold-weather stew, a vegetarian...
Author: Sarah DiGregorio
Narjissiya refers to any of several dishes found in medieval Arab cookery books made with sunny-side-up eggs. The word itself means "like narcissus," a name likely chosen for the dish's vibrant white and...
Author: Reem Kassis
This recipe for a simple jackfruit sabzi comes from the British chef Romy Gill, who adapted much of her Punjabi family's vegetarian home cooking for her book "Zaika: Vegan Recipe from India." In Burnpur,...
Author: Tejal Rao