Vegetarian

These golden-brown fritters are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill.

A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summer tart.

Embrace the start of autumn with cozy, Indian-inspired sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

An alternative to working with lye is to dip pretzels in a simmering baked baking soda solution, which will give you a result that is close to the dark, burnished crust that lye imparts. If you prefer to avoid working with lye, or just don’t have time to source it, use this method.

My daughter and I love mac and cheese. It’s a great side dish with dinner and a great lunch served with a crisp salad!

Picture your favorite Tex-Mex cheese dip and the ultimate mac 'n' cheese. Now picture them together.

This easy, beach-ready sandwich pairs juicy summer tomatoes with tangy giardiniera and crunchy shreds of iceberg. Bring napkins.

With each bite you get that ideal combo of ingredients—sweet tomato, rich egg, crisp iceberg lettuce.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.

A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.