Vegetarian

With a few simple additions—chopped shallots and tarragon vinegar—basic egg salad is transformed. Because some of these ingredients pack quite a punch, try making this recipe a day in advance to allow the flavors to mellow and blend together.

Pistou, the simple combination of fresh basil, garlic, and olive oil, introduces the same savory spirit when tossed with tender, buttery green beans. One of the secrets to this salad is soaking the red onions: a quick water bath moderates their intensity without diminishing their crunch.

High in protein, low in price, fast to make, and gluten-free, quinoa is the ultimate grain. With this much-beloved recipe, watch lime juice, black beans, and tomatoes transform a “health food” into a must-make side dish perfect for barbecues or school lunches. The flavors get more concentrated over time, so make it a day ahead for maximum impact. Use olive oil instead of butter to make it vegan.

The perfect compromise between a grain and a salad, this refreshing Mediterranean side makes a lovely accompaniment to grilled lamb for a backyard barbecue. Or, highlight its Middle Eastern influences by pairing it with baba ghanoush and a platter of stuffed grape leaves. Add personal touches by substituting your favorite herb for the mint, topping off the salad with a squeeze of lime and a bit of orange zest, or using spinach instead of arugula. However you decide to frame it, you’ll be set up for a nice snack the next day.

Made with shredded beets and carrots, these pancakes are substantial enough to be a vegetarian main course but mild enough to play second fiddle to roast chicken or pork. Pull out the food processor to shred the carrots and beets in minutes. Or pick up a bag of shredded carrots from your supermarket to save time. Luscious crème fraîche can take the place of the sour cream garnish, if desired, and both can be dressed up with chopped fresh chives or dill.

Fava beans, asparagus, and sugar snap peas are the essence of the season in this vibrant spring dish with a citrus twist; the caramelized shallots are a sweet counterpoint to the zesty zing of the fresh lemon. While this makes a terrific side dish for roasted meats like ham, turkey, or chicken, you can also toss it with pasta or rice for a main-course meal.

Add some Parmesan cheese to creamed corn and what you get is something worthy of your best special-occasion roast, courtesy of Epicurious member Judym1us.

The best Italian ingredients comingle in this delicious pizza from Epicurious member Saatchiken.

Potato may not be your everyday kind of pizza topping, but its tender texture and buttery flavor just work, especially when paired with goat cheese. Replacing half the fingerlings with yams adds a touch of sweetness (not to mention beta-carotene). Make sure the pizza crust is rolled thick enough to stand up to the hearty toppings. Serve with a green salad for a delicious vegetarian dinner, or cut into small wedges to make it cocktail-party perfect.

This Thai-inspired noodle dish dovetails four essential flavors: sweet, sour, salty, and bitter. Seek out Thai basil, which imparts clean, crisp notes of anise and mint.

Lemon lovers adore this simple and satisfying pasta. Lemon zest and juice brighten the peas and spinach while lightening the creamy Parmesan sauce. You can also use penne, orecchiette, or another small pasta. To cut back on calories, use whole milk or half-and-half in place of some or all of the heavy cream.

A savory tart with a flaky crust by Molly Wizenberg of Orangette.com fame is perfect for a party or potluck because it can be served (and devoured) at room temperature and also can be made a day ahead. The recipe calls for making a leek confit, whose recipe yields a bit more than you’ll need for this tart. Serve any extra confit over a hearty fish like salmon.

If you’re one of those folks with serious misgivings about cooked carrots (too soft, too bland, too . . . orange), this spicy South Asian starter will likely change your mind. Puréeing the carrot with broth and an aromatic mixture of spices produces an exceptionally rich, velvety texture. Like a little more heat? Kick it up a notch by increasing the amount of ginger, curry powder, or coriander while the pot is simmering. But be sure to remember the garnish: creamy yogurt will actually enhance the layers of flavor in the soup. This healthy option is great as a first course at a dinner party or makes a simple lunch for the kids.

A great recipe is like a strong friendship—it gets better with age. Epicurious member Sooz Wolhuter of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren’t enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.

Crunchy, zesty, and light: what else could one want in a warm-weather salad? Radishes are thinly sliced and mingle with shelled fresh peas, while feta cheese and honey provide a special salty sweetness. Pea sprouts can be found at natural-food stores and Asian markets.

Of this luxurious and simple party dip recipe, Epicurious Connecticut member Peg Dimmick notes, “This is an old favorite of mine that my mother and my grandmother made, and was reintroduced to me by a cousin a couple of years ago at a family gathering.” As the title suggests, the recipe ingredients couldn’t be easier to remember, measure, and memorize.

Fluffy buttermilk banana pancakes get a unique makeover with the help of salty macadamia nuts and zesty orange butter. As the orange butter melts into each pancake, the bright, refreshing citrus notes lighten up this rich morning meal. Add some chocolate chips or use different nuts to customize your breakfast.