Author: Scott Snyder
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse...
Author: Kelly Mariani
Author: Bobby Flay
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that...
Author: Bon Appétit Test Kitchen
Author: Liza Schoenfein
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by...
Author: Bon Appétit Test Kitchen
Author: Fred Thompson
Author: Marge Perry
Author: Katy Hees
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature...
Author: Anna Stockwell
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime...
Author: Kathryne Taylor
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Author: Hugh Acheson
Author: Leslie Revsin
Author: Jennifer Martin
Author: Paul Grimes
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers,...
Author: Aglaia Kremezi
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about...
Author: Chris Morocco
Author: Carey Paquette
Author: Bon Appétit Test Kitchen
Author: Jennifer Parisi
Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna