végétarien

All-Purpose Biscuits

Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you’ve never made them before, you’ll be delighted to know that biscuits are easy to make. Really. Discover more ideas for the big day in our best Thanksgiving recipes collection. Featured in: A Quest for New York’s Perfect Biscuit

Sopa de Ajo (Basque Garlic Soup)

A balm for a cold day, the piping hot bowl of garlicky, smoky broth is filled with tendrils of eggs, thickened with bread, and heightened with a splash of sherry vinegar. Food&Wine https://www.foodandwine.com/soup/best-soup-recipes

Best Gazpacho Drink

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

A Big Pot of Simmered Pintos

This pot of beans was Step 1 for the other Recipes for Health this week. If I know that I’m going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If I want Italian or Provençal flavors I make a bouquet garni with bay leaf, thyme, parsley, maybe sage, and most definitely a Parmesan rind. This week, since I am using my beans as a starting off point for other dishes, I season them only with onion, garlic, bay leaf and salt. The dishes that will follow throughout the week will introduce more flavors.

Braised White Beans and Greens With Parmesan

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.

Brown-Butter Orzo With Butternut Squash

In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it’s tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.

Butternut Squash and Green Curry Soup

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash’s sweetness. But it’s the topping — a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles — that’s the real standout.

Caramelized Corn and Asparagus Pasta With Ricotta

This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish’s sunny hue. It’s not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.

Caramelized Shallot Pasta

This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.

Cauliflower Shawarma With Spicy Tahini

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional, but they add a juicy brightness to contrast with the aromatic, roasted flavors. (Watch the video of Melissa Clark making cauliflower shawarma with spicy tahini here.)

Charlie Bird’s Farro Salad

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Cheesy Hasselback Potato Gratin Recipe

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it’s helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight. —Emily Weinstein

Chickpeas and Kale in Spicy Pomodoro Sauce

In 2018, Food & Wine named this recipe one of our 40 best: Here, chef Missy Robbins of Brooklyn’s award-winning Lilia restaurant turns classic pasta al pomodoro on its head. In her riff on the spicy dish, Robbins (who was named a F&W Best New Chef in 2010 for her cooking at A Voce) swaps out pasta in favor of nourishing chickpeas and tangles of kale. She says, ‘It’s an amazing one-pan dish that’s packed with richness but doesn’t take a long time to make.’ For additional flavor, she tops the bowl with fresh herbs and salty pecorino Romano. It’s a quick, simple, and eminently usable vegetable-based dish.

Chickpea Stew With Orzo and Mustard Greens

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula and kale work well, too.

Chinese Stir-Fried Tomatoes and Eggs

Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.

Classic Deviled Eggs

This recipe is adapted from ‘U.S.A. Cookbook,’ written by Sheila Lukins, an author of the ‘Silver Palate’ cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table. Discover more ideas for the big day in our best Thanksgiving recipes collection.

Classic Potato Latkes

This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Coconut Curry Chickpeas With Pumpkin and Lime

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Creamy Cauliflower Soup With Rosemary Olive Oil

This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

Creamy Chickpea Pasta with Spinach and Rosemary

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Creamy Macaroni and Cheese

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products. Discover more ideas for the big day in our best Thanksgiving recipes collection.

Crisp Gnocchi With Brussels Sprouts and Brown Butter

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Crispy Gnocchi With Burst Tomatoes and Mozzarella

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add ½ teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Crispy Gnocchi With Spinach and Feta

Inspired by the herbaceous and jaunty flavors of spanakopita, the savory, ever popular Greek pie, spinach and feta headline this textural gnocchi salad. The spinach is not cooked, but is simply massaged, which softens it while ensuring it maintains its leafy structure. Incorporating some feta to the spinach massage is a functional move — the salt in the feta helps to tenderize the leaves — but it also adds a hint of quiet luxury to this dish, as the leaves become coated with the creamy, briny cheese. Be heavy-handed with your herbs and lemon, as these bring boldness and freshness that play off the saltiness of the feta. Everyday shelf-stable gnocchi from your local supermarket is perfect for crisping in the pan; if you choose to use frozen variety, no defrosting is required.

Crispy Gnocchi With Tomato and Red Onion

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don’t break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don’t let it sit too long, as the gnocchi will turn mushy.)

Crispy Okra Salad

In 2018, Food & Wine named this recipe one of our 40 best: This method for preparing okra, where it’s sliced into thin strips and fried until crispy, is the brainchild of Indian chef Suvir Saran. He first thought to cut okra into strips and not rounds when he was just a kid. As an adult, he took it one step further and incorporated the crispy okra into this delicious spiced salad with crunchy onions and fresh tomatoes.

Crispy Sheet-Pan Noodles With Glazed Tofu

Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce.

Cucumber Salad With Soy, Ginger and Garlic

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.

Dumpling and Smashed Cucumber Salad With Peanut Sauce

Serving as a luscious, umami sauce for pan-fried potstickers, peanut sauce yet again proves itself to be the hero of weeknight cooking. The sauce needs no cooking, just some hot water to soften the peanut butter, which also helps the sauce come together smoothly. By design, it is slightly runnier than usual, allowing it to casually drape over the dumplings. Right after whisking, the sauce may look too loose, but let it sit for a few minutes as it relaxes and thickens into the perfect consistency. Frozen potstickers — which have a flat base for pan-frying — work best, but you could use other types of dumpling too, cooking them according to their package instructions. The cucumbers are smashed and then salted, which not only draws out moisture, but also tenderizes them every so slightly, delivering just the right amount of freshness and crunch.

Dumpling Tomato Salad With Chile Crisp Vinaigrette

Harness the crowd-pleasing power of dumplings in this hearty yet light main course salad. The base is simple and summery: Ripe tomatoes are lightly touched with salt, garlic and basil, providing a perfectly fragrant canvas for pan-fried potsticker dumplings. Salting intensifies the tanginess and fruitiness of tomatoes, while also coaxing out some of the juice, which becomes a light sauce for the dumplings. (Salting also works wonders for out-of-season tomatoes, meaning you could eat this salad all year round.) Use your favorite chile crisp as it is the dominant flavor in the dressing and will greatly impact the final dish; all brands of crisp will have different levels of saltiness and spice, so season accordingly.

Dutch Baby (pancake)

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It’s wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

Easy Pizza Dough

This pizza dough is very easy to put together, and it’s enough for four 10-inch-diameter pizzas. To make it even easier to roll out, prepare it ahead, and refrigerate it overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)

Eleven Madison Park Granola

At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you’re careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste. —Sam Sifton

Farro and Green Olive Salad with Walnuts and Raisins

In 2018, Food & Wine named this recipe one of our 40 best: When food bloggers hit the scene, a whole new slew of talent became part of the pages of F&W. Among the first of those was Heidi Swanson, who started writing her wonderful vegetarian food blog, 101 Cookbooks, in 2003. Her incredible farro and green olive salad was featured in our ‘Salad of the Month’ column. The secret is in the balance: Each bite holds a bit of chewy farro, toasty walnut, fresh scallion, and briny green olive. Swanson’s dressing is a little sweet and a little spicy, and, put together, it’s an explosion of flavor and texture that’s unbeatable.

Farro With Mushrooms

Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.

Fines Herbes Omelet

A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion. —Jacques Pepin

Five-Ingredient Creamy Miso Pasta

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.

French Onion Grilled Cheese

Grilled cheese is a near-perfect food on its own, but adding bacon, kimchi or, in this case, heaps of caramelized onions really makes it special. Caramelizing onions takes a good half-hour, so save this recipe for when you have a little extra time and company (this recipe serves two). If time permits, you could even prep them ahead in a slow cooker. Rather than layer the grated Gruyère and the warm caramelized onions in the sandwich, you should stir them together before assembling, which guarantees that the cheese will melt evenly throughout and that each bite will contain the perfect ratio of fragrant cheese to jammy onions. A splash of sherry, red-wine or white-wine vinegar added to the onions balances out the buttery flavors, but a side salad dressed with a tangy mustard vinaigrette would do the trick, too. (Watch the video of Ali Slagle making French onion grilled cheese here.)

French Onion Soup

In 1954, what was then called the Food News Department of The New York Times released a pamphlet, simply called ‘Soups,’ which had 20 recipes for soups ‘thick and thin, hot and cold,’ including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

Galettes de patates douces et tofu

J’aime bien cette recette depuis plusieurs années. Paru dans le Magazine RICARDO Volume 15 numéro 8.

Gochujang Buttered Noodles

These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip). Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like.

Gochujang-Glazed Eggplant With Fried Scallions

Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet — everything you want in a banchan — and tastes great with a bowl of fresh white rice. TIP: Val, « 9 Best Gochujang Substitutes for Your Korean Dish », août 2023, https://www.alsothecrumbsplease.com/gochujang-substitute/

Gochujang Potato Stew

Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew. The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end. Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and dakdori tang, a gochujang-based chicken and potato stew.

Green Beans With Ginger and Garlic

Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.

Halloumi, Arugula and Tomato Sandwiches

In 2022, Jake Marsiglia and Costa Damaskos opened Baby Blues Luncheonette in Williamsburg, Brooklyn, to honor the historic diners and luncheonettes that closed during the pandemic, while paying homage to Mr. Damaskos’s Greek roots. One of the best ways they’ve incorporated this history and culture into their menu is through their HLT sandwich, a play on the classic American BLT that replaces bacon with halloumi cheese, seared until golden and crisp. They replace BLT’s standard lettuce with an arugula salad seasoned with a bright Greek vinaigrette, and round out the sandwich with red onions, juicy heirloom tomatoes and a garlic-pepper mayonnaise. —Alexa Weibel, Christina Morales

Hoisin Garlic Noodles

Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire. A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles. The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor. Allow the noodles to cook undisturbed for a few minutes to crisp underneath, adding texture and a hint of smokiness. This recipe calls for dried wheat or egg noodles, but if you don’t have Asian-style noodles on hand, you could substitute with spaghetti or linguine. Bulk up the noodles with tofu, eggs or whatever vegetables you have on hand; these noodles welcome toppings.

Honey-Glazed Mushrooms With Udon

In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too).

Indian-ish Nachos With Cheddar, Black Beans and Chutney

These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don’t skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.

Layered Vegetable Torte

Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.

Lemony Watercress with Raw and Toasted Fennel

Voir le livre « Nothing Fancy: Unfussy Food for Having People Over » du même auteur.

Lemony White Beans With Anchovy and Parmesan

These white beans, adapted from Alison Roman’s cookbook ‘Nothing Fancy’ (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.

Marcella Hazan’s Tomato Sauce

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness. —The New York Times

Marinated Zucchini With Farro, Chickpeas and Parmesan

Zucchini’s a tricky vegetable, prone to mushiness. Here, we avoid those pitfalls: By pan-frying planks, you’ll get tender, rich insides with golden-brown exteriors. And when you pair these cooked pieces with delicate raw zucchini ribbons (don’t call them zoodles!) you’ll get just a glimpse of this vegetable’s full potential. A generous handful of arugula, and a bed of farro and chickpeas, fill out the rest of the meal. Cooking the chickpeas along with the farro may seem strange, but it will make the canned beans softer, creamier, and more flavorful than simply dumping them into the salad. For added crunch and flavor in every bite, roughly chop the zucchini noodles and the planks before tossing.

Miso-Butter Roasted Broccoli

Mushroom Risotto With Peas

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.

Olive Oil Mashed Potatoes

These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Pa Amb Tomàquet (Catalan Tomato Bread)

In 2018, Food & Wine named this recipe one of our 40 best: The simple act of cutting a tomato and rubbing it on bread creates a magical bite. Pa amb tomàquet, a specialty of Barcelona that cookbook author Steven Raichlen shared, offers irrefutable proof that the best dishes are often the simplest. Assemble it in the kitchen, or provide your guests with garlic cloves, halved tomatoes, a cruet of oil, and a bowl of salt, and let them do the work.

Pan Con Tomate

Some version of tomatoes on toast — a juicy American B.L.T. or Italian tomato-topped bruschetta — is always a good idea, but that’s especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.

Pasta Alla Vodka

There’s no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you’re still in for a quick and flavorful dish. If you’re feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it’s also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you’re guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.

Pasta With Bacon, Cheese, Lemon and Pine Nuts

For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small — pasta with butter and cheese — but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of ‘modular’ meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it’s about piling on — or politely passing on — all the garnishes at the table.

Perfect Instant Ramen

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. «It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,» Mr. Choi said. « It’s something that has been a part of my life forever.» —Jeff Gordinier

Pesto Beans

Part quick and rustic bean stew and part deconstructed pesto, this pesto-inspired one-pan meal requires no blender and minimal slicing. It all starts out by sizzling nuts with a little turmeric in olive oil until golden. The Parmesan cheese makes a creamy base for softened shallots and tender beans; then freshly torn basil leaves and lemon juice are stirred in at the end so they stay vibrant and fresh. Top with the beautifully toasted nuts, golden olive oil and a bit more Parmesan. Serve with crusty bread or garlic bread on the side.

Pizza Margherita

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again. —Sam Sifton

Potato Leek Soup

This is a comforting, soul-warming soup you can serve as a chowder or turn into a silky purée. Food&Wine https://www.foodandwine.com/soup/best-soup-recipes

Quinoa and Broccoli Spoon Salad

This easy chopped salad fits loads of texture and flavor onto a spoon by combining finely chopped raw broccoli with chewy dried cranberries, crunchy pecans, fluffy quinoa and chunks of sharp Cheddar cheese. The mixture is tossed in a punchy mustard vinaigrette that soaks into the florets, only getting better as it sits. Feel free to substitute the quinoa for any grain, like brown rice, farro or buckwheat groats, though the cook time may vary.

Quinoa Salad

This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, snappy or herbaceous ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge.

Homemade Ramen Seasoning

This homemade ramen seasoning is easy to make and tastes so good! This recipe makes 4 servings of seasoning blend (about 1 tablespoon per serving). It’s perfect if you want to make a bowl of homemade ramen or want to make instant ramen but don’t want all the preservatives in the ramen seasoning packet. You can also use these ramen spices on snack mixes, as a rub on meat, or to top roasted vegetables. It’s a great savory spice blend!

Ratatouille

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it’s worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it’s a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Ricotta Pasta Alla Vodka

In a 1974 cookbook, the Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, «furious pasta,» a chile-vodka-spiked tomato number. It’s one of the first written accounts of vodka in pasta. The alcohol is said to help fat disperse more evenly, keeping the sauce emulsion glossy and creamy, and to help you smell, and in turn taste, the sauce’s flavors in a heightened way. The ricotta serving suggestion draws inspiration from the creamy tomato soup with three dollops of cool, sweet ricotta on top from the now-closed Caffe Falai in Manhattan’s NoLIta neighborhood. The ricotta lends coolness both in temperature and in flavor, offering relief between bites of spicy booziness.

Roasted Brussels Sprouts With Garlic

This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone. Discover more ideas for the big day in our best Thanksgiving recipes collection.

Roasted Butternut Squash With Lentils and Feta

The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep’s milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.

Roasted Cauliflower With Sweet Chermoula and Yogurt

Chermoula is a common Moroccan marinade traditionally used to season dishes such as roasted vegetables and fish. This is a sweeter version of the sauce with extra lemon juice and honey to bring out the nuances of the herbs and spices. Serve this dish as a main with flatbread or as a side with roasted chicken or a grilled steak. Make a large batch of the sweet chermoula and keep it in the fridge for up to 3 days. You can use it to season roasted vegetables, cooked proteins and drizzle over salads or grain bowls.

Roasted Tomato and White Bean Stew

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Roasted White Bean and Tomato Pasta

With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans. Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce. Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it: The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

Shakshuka with Feta

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom ½-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Sheet-Pan Bibimbap

Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here’s a fun way to accomplish everything at once: Roast a melange of bits and bobs on one sheet pan as rice heats and eggs oven-fry on another. The caramelized sweet potato and salty kale in this formula come highly recommended, but you can use any vegetables on hand, reducing cook times for delicate options such as spinach, scallions or asparagus. (Watch Eric make this on YouTube.)

Sheet-Pan Sesame Tofu and Red Onions

This sheet-pan recipe makes simple ingredients into a meal of delightful contrasts: savory and sweet, crisp and soft. The roasted tofu’s nuttiness is accentuated by a coating of turmeric and sesame seeds. Onions, which are often the sidekick to other vegetables, are roasted until soft, crackly-edged and sweet, becoming alluring enough to take top billing. A scattering of citrus-dressed herbs adds freshness. This dish goes well with steamed or roasted sweet potatoes or squash; massaged or sautéed hearty greens; rice or other grains; pita or tortillas; or something rich and creamy, like hummus, yogurt, mozzarella,peanut sauce or avocado.

Smoothie aux fruits

Paru dans le Magazine RICARDO Volume 9 Numéro 4

Somen Noodles With Poached Egg, Bok Choy and Mushrooms

The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.

Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Spiced Roasted Cauliflower With Feta and Garlic

Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it’s important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They’ll get the most golden and crunchy, almost like little cauliflower bread crumbs.

Spicy Cole Slaw

This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.

Spicy Corn and Coconut Soup

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic.

Spinach Artichoke Dip

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they’ve got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Stone Fruit Caprese

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

Summer Pasta With Zucchini, Ricotta and Basil

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Sweet Potatoes With Tahini Butter

Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. ‘I don’t understand why people are constantly roasting them,’ she says. ‘Roasting just makes them more fibrous and leathery, and they never, ever really get crispy.’ Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does — the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it — every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes. —Samin Nosrat

Sweet Potato Hash With Tofu

Hash, which comes from the French word for “chop,” can be made of any number of meats and proteins that cook and crisp on the stovetop. One of the most common might be corned beef and potato hash, but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch. Serve the dish for breakfast or dinner, with vinegary red onions for crunch, plus your favorite hash toppings.

Sweet and Sour Eggplant With Garlic Chips

This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.

The Big Lasagna

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around.

Tofu and Green Beans With Chile Crisp

I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It’s magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.

Tofu Makhani (Indian Butter Tofu)

This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that’s seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn’t require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don’t substitute anything for the butter or ghee (sorry, vegans) — it’s the signature ingredient.

Tomatoes with Herbs and Almond Vinaigrette

In 2018, Food & Wine named this recipe one of our 40 best: When we come across a recipe that is both delicious and economical, we take notice. An eye-opener for us was the vinaigrette that chef Dan Kluger of New York City’s Loring Place created for this salad, which highlights summer’s juiciest and sweetest tomatoes. Kluger (who was named a Best New Chef in 2012 for his work at New York’s ABC Kitchen) toasts chopped almonds in olive oil until crisp and golden. Then, instead of discarding that fragrant oil, he whisks in grated garlic, vinegar, lime juice, and a bit of sugar for a phenomenal dressing. Topped with red onion, jalapeño, mint, and basil, this dish is a total summer showstopper.

Tomato and Peach Salad With Whipped Goat Cheese

Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

Vegan Mapo Tofu

Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Vegetable Hot-and-Sour Soup

This vibrant vegetable hot-and-sour soup is tangy, spicy, and satisfying. It’s packed with mushrooms, tofu, and bold flavors in every bite. In 2018, Food & Wine named this recipe one of our 40 best: Chef and author Eileen Yin-Fei Lo’s Vegetable Hot-and-Sour Soup offers extraordinary depth of flavor from ginger, soy sauce, and sesame oil, and layers of texture from lily buds, mushrooms, and bamboo shoots — you won’t miss the meat.

Vegetable Soup

This simple, one-pot soup is chock full of vegetables and can be customized as you wish. Think of this recipe as a template and feel free to swap in whatever happens to be in your fridge or freezer, adding vegetables according to their cooking times. Diced fennel, zucchini or even broccoli would be particularly nice additions. Try fresh rosemary or your favorite Italian seasoning mix in place of the oregano and thyme, or a pinch of cumin for a subtle, smoky flavor. Hearty greens, such as kale and Swiss chard, can be substituted for the spinach. Add a 15-ounce can of drained, rinsed white beans for a more filling soup. Serve as-is, or finish with a sprinkle of Parmesan, thinly sliced scallions and torn fresh basil to take things up a notch.

Vegetarian Mushroom Shawarma Pitas

Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

Vegetarian Skillet Chili

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

Warm Bread Salad

This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it’s perfect paired with any roast meat. Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic. Everything is piled into a roasting pan then slid into the oven just before the chicken comes out and stays in while the chicken rests (if you’re not making it with chicken, heat the oven to 450, turn it off and pop the salad in for 15 minutes). At the last minute, toss the bread mixture with arugula and vinaigrette. Top with your meat of choice (or not) and dig in.

White Pizza

This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta’s restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of mozzarella and tangy taleggio tops it. A shocking amount of freshly ground black pepper follows that application and, after the pizza is cooked, a shower of grated Parmesan. A drizzle of honey over the top would not be blasphemy. —Sam Sifton

One-Pot Zucchini-Basil Pasta

This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.

Zucchini With Shallots

This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.