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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.
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These elegant baby turnips roasted to bring out their sweetness can be served warm or cold.
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Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.
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"This dish makes you understand the less-is-more approach of Italian cooking," says Andreas Viestad about his pasta tossed with a raw tomato-and-zucchini sauce.
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Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
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A vegetarian spinach and mushroom enchiladas recipe.
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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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Jessie Oleson rolls chocolate cookie dough into ropes, then cuts them into mini logs to resemble the classic French bûche de Noël cake.
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Baby back ribs, seasoned with a cumin, chili powder, and paprika spice rub, are slow-cooked on your grill over indirect heat until fall-off-the-bone tender.
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Get Vinegar Brined Baby Back Ribs Recipe from Food Network