Vegetarian

This simple, healthy dish is a showstopper—it's a big colorful stack of summer flavors.

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.

This recipe—made with potato, butter, garlic, eggs, and flour—is even greater than the sum of its parts.

Make it as a whole loaf or turn it into rolls; any way you bake it, it’s a winner, and you can use this method to create all sorts of variations.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

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

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.