Vegetarian

Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

These sandwiches are a vegetarian cross between a New Orleans–style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich.

The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.

Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn’t matter if it breaks—carry on and it will all come together when it hits the hot cauliflower and a little water.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

When all the flavors meld, the dried mint blooms and transforms this dish into a refreshing slaw that pairs well with fatty cuts of meat.