Vegetarian

Vegetarian

This dish is delicious on top of some grains, alongside fish, or even as a burger topping.

Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!

Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves.

Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.

This salad is best served when the chickpeas are slightly warm or at room temperature.

This is a combination of my mother's eggplant Parmigiana and a French tian.

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.

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    Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments. He tells Lynne Rossetto Kasper why Howard Johnson's is on the list, why McDonald's isn't, and how New York City's famed Delmonico's started it all.

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