Author: Kelsey Nixon
Author: Maricel Presilla
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Author: Ochre Bakery, Detroit, MI
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Joel Fuhrman, M.D.
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Sheila Lukins
Author: Holly Smith
Author: Roy Finamore
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Ian Knauer
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Author: Linda Shiue, MD
Author: Gabrielle Hamilton
Author: Bon Appétit Test Kitchen
Author: Michael Anthony
Author: Peggy Markel
Author: Edna Lewis
This silky, aromatic soup is a complete meal in a bowl.
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
Author: Harley Pasternak, M.Sc.
Author: Jeanne Kelley
Author: Lynne Rossetto Kasper
Author: Myra Goodman
Author: Jamie Deen
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Author: Ruth Cousineau
Author: Dean Rucker
Author: Bon Appétit Test Kitchen
Author: Rocco DiSpirito
Author: Lorna Sass
Author: Elma W. Bagg
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens



