Vegetarian

"Super easy." "Quite addictive." "Divine." That's what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.

"I’ve actually had friends lift their gratin dish and lick it clean—right at the table!" says David Lebovitz. We'll have one of those. Actually, we'll have two.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can't you?

The curious name of these insanely can't-stop-eating-these sweet and salty cookies hints at how you toss in whatever this and that you have on hand to create awesomeness.

Simple. Seasonal. Sophisticated. Sassy. Sublime. All qualities we swoon to in a dessert. All found right here.

It's remarkable what you can do with a can of beans. Here it's transformed into a pretty classy purée (aka poor man's hummus).

Shame we didn't have these little lovelies on our plates when we were being admonished by our parents to "eat your veggies!"

Magically delicate and nuanced cookies that satisfy the little kid cookie craving in an adult sorta way.

Perhaps the easiest gazpacho recipe ever, this Spanish classic will have you swearing off takeout all summer long.

Sweet but not too sweet, this simple summer dessert is essentially the French take on fruit crumble. Mon Dieu, we love the French.

Allow us to introduce you to borekitas. A staple in the eastern Mediterranean, these savory pastries put equal emphasis on pastry and cheese to what we consider divine effect.

With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn't what you grew up with at your grandma's table. And no one's complaining about that.

Who knew these buttery, airy, delicate little cakes were so simple to make...and so irresistibly delicious?! (Well, Proust, for one...)

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

Best potato salad ever. That's what folks are saying about this easy and, dare we say, elegant spud salad.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you'll be able to stop at just once.)

This lovely homemade muesli number, with nary any cardboard-like, dusty-tasting grains or too many raisins, will upend your notion of morning cereal.

"Spectacular." "Sinful." "Easy." "Airy." "Buttery." "Lofty." "Perfect." That's what folks are saying about these lovely buttermilk biscuits.