Preparing a flavorful, satisfying vegetarian meal doesn’t have to be a heavy lift. Veggie-forward dishes may call for plenty ...

Chef Carla Hall's fresh and filling spring quinoa salad makes a fantastic seasonal lunch. Prepared with red quinoa, radishes, ...

From asparagus and peas to ramps and favas, make the most of spring vegetables with Food & Wine's freshest recipes for the ...

Whether you slice cauliflower into steaks, roast it or turn it into rice, these vegetarian recipes are the perfect pick for ...

I’m no stranger to the delights of crisp, blanched vegetables or how delicious they are when roasted on a sheet pan. But if I ...

Four decades ago Mollie Katzen wrote the The Moosewood Cookbook - perhaps the most influential vegetarian cookbook ever. She recently published The Heart of the Plate, a book of recipes for the modern ...

With the plethora of plant-based primers out there, though, it can be hard to decide which cookbook is right for the kind of cooking you want to do. If you’re new to the art of making plants your ...

Looking for a hearty weeknight dinner? Our smoky vegetarian chili mac is here to save the day! It all comes together in one pot, and it's SUPER versatile. Throw in your favorite bean and pasta shape, ...

Aimee Levitt is a freelance writer in Chicago. Back in the early 1970s, I’ve been told, American vegetables came in two varieties: the canned and frozen stuff that were found at the supermarket and ...