Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Susie Theodorou
Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in this lasagna-like casserole that's perfect for a hearty winter dinner. Quick-pickled raisins and nutty hazelnuts add brightness...
Author: Katherine Sacks
Author: Ginny Hamisch
Author: Isabella DeFazio
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
Author: Connie Capani
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage...
Author: Julia Turshen
Author: Michele Scicolone
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Author: Kristin Donnelly
Author: Rick Rodgers
Author: Ila Walrath
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with...
Author: Anna Stockwell
Author: Sheila Lukins
Author: Zoe Singer
Author: Rozanne Gold
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Author: Julia Turshen
Author: Joan Lang
Author: Sondra Glucksman
Author: Rocco DiSpirito
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
A classic, easy Eggplant Rollatini recipe.
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
Author: Ursula Ferrigno