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Vegetarian - Page 2 of 3

  • Recipe

    Spinach & Ricotta Lasagne

    The ultimate vegetarian lasagne is made with a quick homemade tomato sauce and even quicker besciamella (cream sauce) for layering with the rich spinach-and-ricotta filling. Made-from-scratch lasagna noodles are thinner…

  • Menu

    A Middle Eastern Buffet

    This vegetarian-friendly buffet is flexible enough to serve for lunch or dinner.

  • Recipe

    White Bean & Ratatouille Gratin

    This is fabulous next to a simple lamb chop or roast chicken, and it can even stand on its own as a vegetarian main dish.

  • Recipe

    Moroccan Vegetable Ragoût

     

  • Recipe

    Basic Vegetable Broth

    Avoid onion skins and carrot tops as they’ll make the stock bitter; trimming or peeling other vegetables is optional. Scrub or rinse all vegetables well, especially if they’re not peeled.

  • Recipe

    Chickpea, Carrot & Parsley Salad

    For a weeknight time saver, prep the salad ingredients for this hearty and versatile vegetarian dish ahead. You can make the dressing ahead too—just don't mix it in until you're…

  • Recipe

    Broiled Tomatoes with Feta & Herbed Couscous

    Here’s another use for those ripe summer tomatoes. Salty crumbled feta and tender herbed couscous make a satisfying filling for these easy stuffed tomatoes. They work well as a side…

  • Recipe

    Farmhouse Ragoût with Pesto

    This humble braise more or less cooks itself as you layer on the vegetables. You'll probably end up with a little extra pesto, but it's great on other vegetables, and…

  • Recipe

    Eggplant Ragoût with Tomatoes, Peppers & Chickpeas

    Broiling the eggplant first helps it keep its shape in the stew.

  • Recipe

    Artichoke Ragoût with Shallots & Fennel

    To prepare fresh baby artichokes, trim them (see How to trim baby artichokes). If you can't find baby artichokes, good-quality frozen ones will do.