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• Diner's Journal: Going Heavy With the Garlic

  Mark Bittman whips up a dinner for one in southern Florida. Read More... Posted Nov 02 2010, 04:03 PM by NYT > Dining & Wine Filed under: Pasta, Garlic, Zucchini, Main Ingredient, Cooking, vegetarian, lunch, Main Course, Dinner, Course, Vegetable, spaghetti

• The Temporary Vegetarian: Broccoli Panzanella With Walnut Sauce and Basil

  A summertime panzanella reinvented for fall and winter. Instead of using tomatoes, use roasted broccoli. Read More... Posted Oct 04 2010, 08:30 AM by NYT > Dining & Wine Filed under: Main Ingredient, Cooking, lunch, Dinner, Meals, Course, Columns, The Temporary Vegetarian, Vegetable, 60 Minutes and Under, Anita Lo, Anissa

• The Temporary Vegetarian: Roasted Mushrooms With Goat Cheese and Grits

  Pure comfort food, with a slight touch of sophistication. The jalapeno pepper perks it up, and the goat cheese enriches it. Read More... Posted Sep 27 2010, 08:00 AM by NYT > Dining & Wine Filed under: Breakfast, Brunch, Main Ingredient, Cooking, vegetarian, lunch, Main Course, Time, Dinner, Cuisine, Meals, Course, Columns, The Temporary Vegetarian, Other, Italian, Vegetable, American, 60 Minutes and Under, home cooking, Jane restaurant, Brian Ellis

• The Temporary Vegetarian: Salade Niçoise

  A salade nicoise whose basic ingredients - potatoes, haricots verts, tomatoes and eggs - are classic, but whose preparation has appealing subtleties. Read More... Posted Aug 16 2010, 12:57 PM by NYT > Dining & Wine Filed under: Cooking, vegetarian, lunch, Dinner, Meals, Course, Columns, The Temporary Vegetarian, home cooking, salad, L'Orange Bleue, Ian Pasquer

• The Temporary Vegetarian: Five Vegetables and 15-Grain Rice

  A rice pot with mushrooms, carrots, edamame, burdock and seaweed - an austere, quietly flavored dish, with equally subtle textures. Read More... Posted Jul 26 2010, 08:00 AM by NYT > Dining & Wine Filed under: Vegan, Cooking, vegetarian, lunch, Main Course, Dinner, Meals, Course, Vegetable, Japanese, Rice/Grain, home cooking, Side Dish, Rice Pot

• The Temporary Vegetarian: Zucchini Pilaf With Almonds

  A subtly spiced dish that includes tiny amounts of allspice, coriander, cumin, cayenne, and cilantro. Read More... Posted Jul 12 2010, 08:00 AM by NYT > Dining & Wine Filed under: Main Ingredient, Cooking, vegetarian, lunch, Time, Dinner, Cuisine, Course, Columns, The Temporary Vegetarian, Rice/Grain, home cooking, Middle Eastern, Side Dish, George Beylerian, Zucchini Pilaf, Louise Beylerian

• The Temporary Vegetarian: Grilled Watermelon and Tomato Salad

  The salad contrasts the sweetness of the melon with the gentle acidity of the tomatoes. Read More... Posted Jul 05 2010, 08:00 AM by NYT > Dining & Wine Filed under: Fruit, Vegan, Grilling, Main Ingredient, Cooking, vegetarian, lunch, Time, 30 Minutes and Under, Dinner, Meals, Course, Columns, The Temporary Vegetarian, Other, home cooking, salad, watermelon, tomato

• The Temporary Vegetarian: Vignarola

  A delicious, bright green spring-into-summer dish. (Fava beans optional.) Read More... Posted Jun 28 2010, 08:00 AM by NYT > Dining & Wine Filed under: Fava Beans, Cooking, lunch, Main Course, Dinner, Meals, Course, Columns, The Temporary Vegetarian, Italian, Tony May, SD26, 60 Minutes and Under, home cooking, Matteo Bergamini, Vignarola

• The Temporary Vegetarian | Tacos de Calabacitas

  A taco filled with yellow squash, zucchini, tomatoes and corn, and enlivened with onions, jalapeno and cheese. The result: fresh, clean, simple flavors. Read More... Posted Jun 21 2010, 08:00 AM by NYT > Dining & Wine Filed under: Tacos, Cooking, vegetarian, lunch, 30 Minutes and Under, Dinner, Cuisine, Meals, Course, The Temporary Vegetarian, Mexican, Toloache, Julian Medina

• The Temporary Vegetarian: Stir-Fried Glass Noodles, Malaysian Hawker Style

  From the executive chef of New York's Cafe Asean, a dish sweet from soy sauce, sour from tamarind and spicy from chili paste. Read More... Posted Jun 01 2010, 07:01 AM by NYT > Dining & Wine Filed under: Main Ingredient, Cooking, vegetarian, lunch, Main Course, Pan-Asian, Dinner, Cuisine, Meals, Course, The Temporary Vegetarian, Asian, Vegetable, 60 Minutes and Under, Malaysia, Cafe Asean, Tanjung Malim

• The Temporary Vegetarian: John Schenk's French Onion Soup with Miso

  The secret to making a good vegetarian French onion soup turned out to be miso. Read More... Posted May 10 2010, 05:00 AM by NYT > Dining & Wine Filed under: Cheese, Onions, French, Main Ingredient, Cooking, vegetarian, lunch, Time, Dinner, Cuisine, Meals, Course, Columns, The Temporary Vegetarian, Vegetable, Soup, 60 Minutes and Under, French onion soup, miso

• The Temporary Vegetarian: Healthy Eggplant Parmigiana

  A toss-with-your hands version of the classic dish is significantly less greasy. Read More... Posted Apr 26 2010, 05:00 AM by NYT > Dining & Wine Filed under: Tomatoes, Cooking, vegetarian, lunch, Main Course, Dinner, Cuisine, Meals, Course, Columns, The Temporary Vegetarian, eggplant, mozzarella, Other, Italian

• Pad Thai Doesn't Have to Be Takeout

  This noodle dish has become a takeout staple in the United States, but there is no reason to fear making it at home. Read More... Posted Apr 16 2010, 03:10 PM by NYT > Dining & Wine Filed under: Pasta, Noodles, Main Ingredient, Cooking, lunch, Main Course, Pan-Asian, The Minimalist, Time, 30 Minutes and Under, Dinner, stir-fry, Cuisine, Meals, Course