Enjoy the flavors of fall with these vegetarian dinner recipes featuring seasonal produce in cozy soups, hearty skillets and ...

This vegetarian riff on the traditional slow-cooked meat sauce swaps beef for nutty mushrooms and quick-cooking lentils, which simmer in a red wine sauce fortified with vegetable stock. Blended silken ...

This collection of 101 recipes from NYT Cooking invites you to discover just how bold and satisfying vegetarian dishes can be ...

This oven roasted vegetables recipe explains how to achieve flavorful vegetables with beautiful browned edges and a rich ...

Tanya Sichynsky is the author and host of The Veggie, our vegetarian cooking newsletter and a new video series. Every few months in my weekly newsletter, The Veggie, I set out to address a smattering ...

This simple and reliable collection of vegetarian staples — beans, pasta, tofu, salads and soups — will help you cook confidently all year long. By Tanya Sichynsky Hetty Lui McKinnon’s soy sauce and ...

Here’s a refreshing New Year’s goal to embrace: Do less! That can mean many things, but it should especially mean doing fewer dishes. And what better way to stick to that goal than to cook more ...

Why do roasted vegetables taste so much better at a restaurant? Chefs share their tricks to making crisp-tender, caramelized veggies at home. Crisp-tender roasted vegetables are an easy, delicious way ...