Vegetarian

Vegetarian

A simple and elegant raw zucchini salad.

I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.

With some honey, our gremolata will go to new heights.

I make this soup, or something quite like it, all year, with frozen corn and fresh.

You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.

Summer squash is also excellent in this recipe, although the coloring of the final product is not quite as distinctive. If you're one of those ambitious gardeners who plants both types of squash, try using both in this pickle at the same time.

Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.

The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.

Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.

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  • From soy sauce to Sriracha, the evolution of sauces

    What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.

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