Vegetarian (Page 36)

Socca + Zesty and Zippy Tangled Collards
Weeknight Cooking

Socca + Zesty and Zippy Tangled Collards

Socca: the perfect pizza-pancake hybrid that can be topped however you like.

by:  Sarah Jampel
November  2, 2014
4 Things to Pick Up at the Market This Weekend
Kale

4 Things to Pick Up at the Market This Weekend

Here at Food52, we like to talk about what we’re buying at the market: what’s new, what’s exciting...

by:  Charlotte Greenbaum
November  1, 2014
No-Fuss Vegan Cornbread
Cornmeal

No-Fuss Vegan Cornbread

A cornbread that ditches the dairy while remaining moist, slightly sweet, and snackable.

by:  Gena Hamshaw
October 30, 2014
How to Eat Cheap by Eating Vegan
Dinner

How to Eat Cheap by Eating Vegan

Keep costs down by ditching the meat and dairy, even if just temporarily.

by:  Gabriella Paiella
October 29, 2014
Butternut Squash and Saffron Risotto (Risotto alla Zucca e Zafferano)
Saffron

Butternut Squash and Saffron Risotto (Risotto alla Zucca e Zafferano...

A golden-hued risotto with creamy butternut squash, inspired by fall in Tuscany.

by:  Emiko
October 28, 2014
Mimi Thorisson's Butternut Squash Gratin
Breadcrumbs

Mimi Thorisson's Butternut Squash Gratin

When fries just won't cut it, Mimi Thorisson turns to butternut squash. 

by:  Mimi Thorisson
October 28, 2014
The Best of All Worlds: A Creamy, Chunky, Vegetarian Chowder
Weeknight Cooking

The Best of All Worlds: A Creamy, Chunky, Vegetarian Chowder

You shouldn't have to decide between creamy soup and chunky soup. Here's your happy medium.

by:  Kendra Vaculin
October 27, 2014
Butternut Squash on Toast + Blondies
Weeknight Cooking

Butternut Squash on Toast + Blondies

Two dishes that feel like a warm hug.

by:  Sarah Jampel
October 26, 2014
Roasted Pear and Rainbow Chard Salad
Chard

Roasted Pear and Rainbow Chard Salad

Life is difficult, but your salad greens don't have to be. Meet chard: a laid-back, carefree, whatever...

by:  Elizabeth Stark
October 23, 2014
Brussels Sprouts for Dinner
Weeknight Cooking

Brussels Sprouts for Dinner

The brussels sprouts of today with hearty legumes -- cooked in a way kids love.

by:  Nicholas Day
October 23, 2014
Roasted Red Peppers with Anchovies, Garlic, and Goat Cheese
Fall

Roasted Red Peppers with Anchovies, Garlic, and Goat Cheese

Roasted red peppers with a million anchovies, and a reminder to cook what you want. 

by:  Phyllis Grant
October 22, 2014
Julie Sahni's Curried Avocado with Garlic and Green Chiles
Weeknight Cooking

Julie Sahni's Curried Avocado with Garlic and Green Chiles

Curried avocado is the new guacamole, and a new way to get even more out of our favorite food.

by:  Kristen Miglore
October 22, 2014
How to Turn Blanched Vegetables into Lunch
Back to School

How to Turn Blanched Vegetables into Lunch

Make like Executive Editor Kristen Miglore and keep blanched vegetables in your fridge at all times...

by:  Kristen Miglore
October 21, 2014
How to Make Any Savory Galette without a Recipe
Leafy Green

How to Make Any Savory Galette without a Recipe

You should be eating more pie for dinner. Here's how to make that happen.

by:  Marian Bull
October 20, 2014

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