Meatless Mondays

This risotto, straight from Rome, gets its flavor and color from spinach, arugula, and parsley. Its smoothness is a product of butter, cream, and cheese.

You just found your next sweet corn infatuation that'll entice you night after night all the way through the end of summer.

A healthy, veggie-packed dinner that's most magnificent during the height of summer. No turning on the stove required.

As easy and traditional as classic Greek salad. But with a subtle twist that's gonna have you coming back to this recipe again and again and again.

An easy and comforting mash-up of Chinese mapo tofu and Japanese ramen in a mouth-tingling sauce with plenty of chiles.

"As perfect as perfect can be." And "A pretty killer combination of broccoli and Cheddar." That's what folks are saying about this quiche recipe. We think you'll agree.

All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.

Similar to gnocchi but ethereally airy, these gnudi are like little savory clouds of ricotta loveliness.

Truly the epitome of classic rustic Italian cooking. Here's to the simple things in life that taste anything but simple.

Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh with content.

Add this simple skillet mac and cheese, with its brilliant time-saving trick, to your dinner arsenal and you just might achieve superhero status with the kids.

Yet another failproof recipe from Deborah Madison that's hearty and healthy and satisfying beyond words.

Because who doesn't want pie for dinner?! And this vegetable galette gets it exactly right with a buttery crust, a creamy cheese sauce, and oh-so-sweet roasted veggies.

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to "Leite's Cauliflower." Hmmm...

This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

What makes this mushroom barley soup so satisfying? It's easy, fast, and eminently slurpable.

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that's essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

Sugo con pomodorini gratinati alla Calabrese. That's how you say the proper title of this recipe in Italian. Uh. We'll just say "More pasta, please." Because you're definitely to be requesting second helpings.

Earthy beets. Salty cheese. There’s something stunning about the contrast between the two. Tasting is believing.