Vegetarian

These exceptionally airy pull-apart rolls bake up crisp on the outside, tender on the inside, and, yes, light as a feather through and through.

One taste and you'll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.

We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart marmalade.

Pear tarte tatin is an easy riff on classic apple tarte tatin with caramelized autumn fruit atop buttery pastry. Um, yum.

Mexican Day of the Dead is a sweet celebration of those who have gone before us as well as an enticement for them to come back for a day or two to celebrate with us.

Surprise is underrated. That's exactly why we love this unexpected yet inspired riff on roasted winter squash.

This chai spiced apple cider calls for nothing more than apple cider, your favorite chai tea, and a cinnamon stick. Quick liquid comfort.

Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex.

The stinky spring alliums known as ramps are an ephemeral specialty. Get them while you can and turn them into an (almost) everlasting compound butter.

No-knead Italian bread that's rustic, crusty, and easy as heck. The hardest part is the waiting, so plan accordingly. But believe us when we tell you that it's absolutely worth it.

Oh, my, my, my, my. That's what we think of this lovely late-summer cobbler in a skillet.

Easy and slow cooker friendly. Do we really need to say anything else?

Or, as we like to say, quickles. And we mean quick not just in terms of how little time they take to make. But also in terms of how quickly they'll disappear as you're blissing out on them.

This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.

Inspired by Mexican street fare, this corn on the cob tempers smoky chipotle with the tang of lime and the sweetness of butter.

With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"

So lovely you're not even going to notice that they're vegetarian. But your guests will appreciate that fact. And you'll appreciate the taste.

This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with walnuts and cheese.

A Southern summer tradition that makes a sweet, tangy, and cinnamon spiced pickle. Not too sugary or tart, they make a perfect snack.

A sourdough starter from scratch is made with just flour and water. No yeast. Here's how to make it and use it.