Featured photo Pizza Spinach Vegetarian

crispy spinach pizza

Have you heard me mention this 2012 book before? It’s a Top 10 for me, for sure. Even if you think you’re not a pizza person (gasp), I find his treatment of vegetables as toppings, such as this (and also his mushroom pizza, and also this astounding summer squash one) innovative and fantastic. No matter how much spinach it looks like when you put it on, I promise, it’s not too much. We all know…

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5 Ingredients or Fewer Featured Italian Pasta photo Quick Vegetarian

foolproof cacio e pepe

Soon, extremely soon, I’m going to tell you more about our 12 days in Andalucía but before that, before summer is truly over, before I start thinking about cooking more complex meals again, before I even consider turning on the oven again, I wanted to tell you that this summer was the year I finally figured out how to make cacio e pepe, one of my favorite pastas, as good at you’d have in Rome,…

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Bread Featured photo Picnics Sandwich Summer Vegan Vegetarian

focaccia sandwiches for a crowd

Last year, Alexandra Stafford published a very good book about bread. It sprang from a recipe for the peasant bread her mother made often when she was growing up. When she shared it on her site, it went viral, which is no surprise given that it’s no-knead, comes together in under five minutes, rises in about an hour, and after a brief second rise, you bake it in buttered bowls that form it into a…

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Corn Featured Freezer Friendly Lunch Pancakes photo Snack Summer Vegetarian

corn fritters

The photos show me making a half-recipe. We got 12 to 16 fritters from it, just enough for our family with a few leftovers. Serve these with a simple green salad, or as a side for a heartier meal such as grilled chicken, sausage, or pork chops. They’re also good with an egg on top for breakfast. See additional flavor suggestions above. 6 ears of corn (about 3 cups corn) 4 scallions, both white and…

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Beans Featured Grilling Italian photo Quick Recipes Side dish Summer Summer Squash Vegetarian Zucchini

grilled zucchini ribbons with pesto and white beans

This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could…

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5 Ingredients or Fewer Cucumber Featured photo Quick Recipes salad Summer Vegetarian Watermelon

watermelon cucumber salad

We’ve decided to spend as much time as humanly possible at the beach this summer, which has led to my other new favorite habit: grabbing a few cookbooks I’ve been meaning to go through and reading them en route. In the fleeting moments when the kids have limited their bickering in the backseat and the traffic isn’t too terrible, when I’ve been away from my laptop and the kitchen for enough hours that I’m ready…

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Carrots Dairy-Free Featured Lunch Pasta photo Picnics Recipes salad Summer Vegetarian

pasta salad with roasted carrots and sunflower seed dressing

Almost every year, I attempt to set off the summer with a pasta salad that aspires to be everything the underseasoned, swmming-in-mayo pasta salads many of us grew up dreading were not. That is, unsoggy pasta that still has a bite to it, dressings with crunch and acidity, and vegetables that are there for substance, not just flecks of color. But this is the first year I did it by public polling, and by public…

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Beans Breakfast Brunch Casserole Eggs Featured Recipes Tex-Mex Vegetarian

chilaquiles brunch casserole

Could you add sauteed vegetables or bits of crispy bacon or chorizo to the layers before baking it? Of course you could. Could you use a high-quality tortilla chip instead of frying your own corn tortillas? I think you could. You’ll want to use 7.8 to 8 ounces of tortilla chips instead of what is listed below. Red enchilada sauce (also known as salsa roja or salsa roja para enchiladas) is a tomato and chili…

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Dairy-Free Featured gluten-free Recipes Thai Vegetarian

crispy tofu pad thai

Prepare tofu: Drain the tofu, and place it on a few paper towels; place a few more towels over it. Place a heavy object—like a big frying pan over the tofu, and let it rest for 10 minutes (and up to 30, if you have the time), to press out as much excess liquid as you can. When you can’t wait any longer, cut it into 1/2 to 3/4-inch cubes. Prepare noodles: Meanwhile, place noodles…

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Asparagus Eggs Featured gluten-free Lunch photo Recipes salad Spring Vegetarian

asparagus and egg salad with walnuts and mint

I found my new favorite spring lunch salad while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. Day one (which is actually day two or three after you’ve cooked the brisket, because you know I’d never lead you astray, right?) is lovely: my goodness, why don’t we eat long-cooked, saucy slabs of beef more often? Day two isn’t so bad either, albeit a…

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