Vegetarian

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Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)

Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington. More

The Best Mashed Sweet Potatoes

Have you ever wondered why sweet potatoes are so darn insecure? It's time to say good bye to the days of sweet potatoes having to hide behind a mask of sugar and bolted-on marshmallows. What we have here is a technique for making mashed sweet potatoes that are so sweet, rich, and packed with sweet potato flavor, they need only the simplest of embellishments to shine. More

The Best Spinach Lasagna

I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta. More

The Best Vegan Stuffing

I've only ever had one criterion for my vegan recipes: They must be good enough that even an avowed meat-head would gladly down them. I wanted a stuffing with deep, complex, savory flavors that bakes up with a moist texture almost like a savory bread pudding. I wanted stuffing so good that it'll be the first side dish to disappear from the table. A stuffing so good that my meat-eating family would attack and devour it with reckless abandon. More

Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds

You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill. More

The Best Squash Lasagna

Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta. More

Vegetable Stock From 'Heritage'

This basic vegetable stock from Sean Brock's cookbook, Heritage, is enticingly aromatic and deeply flavorful. The fennel, in particular, perfumes the broth and gives it distinctive character. The recipe makes slightly less than the 2 quarts indicated. More

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