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• Diner’s Journal Blog: The Temporary Vegetarian: Moroccan Stuffed Tomatoes

  A juicy red tomato stuffed with sauteed slivers of green zucchini, onion, garlic, cilantro and pistachios. Read More... Posted Aug 15 2011, 08:00 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Tomatoes, Morocco, Vegetables, Vegan, Zucchini, Cooking, vegetarian, lunch, Dinner, The Temporary Vegetarian, Vegetable, Middle Eastern, Good for Groups, Anissa Helou, Moroccan

• Diner's Journal: What's Your Favorite Food-Hunting Ground?

  A shopping trip to Curry Hill, in Manhattan, is the kind of foray that makes a cook's life more fun. Read More... Posted Jun 20 2011, 07:11 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Manhattan (NYC), Spices, Vegetables, Cauliflower, Cooking, vegetarian, lunch, Main Course, 30 Minutes and Under, Dinner, Indian, Vegetable, home cooking, Side Dish, Ingredients, Shopping, Indian food, curry hill

• Diner's Journal: Introducing City Kitchen, a New Cooking Column

  A long-time chef at Chez Panisse and a passionate home cook, David Tanis will write a weekly column called "City Kitchen." Read More... Posted Jun 14 2011, 02:41 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Asparagus, Radishes, Cooking, vegetarian, lunch, Dinner, Vegetable, home cooking, salad, Hors d'oeuvres/Appetizers, City Kitchen, white beans

• Diner's Journal: The Temporary Vegetarian: Leek Tart With Oil-Cured Olives

  You can use store-bought frozen puff pastry in this leek tart. Read More... Posted Apr 18 2011, 08:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Brooklyn (NYC), Olives, French, Cooking, vegetarian, lunch, Columns, The Temporary Vegetarian, Vegetable, home cooking, Side Dish, Snack, Leeks

• Diner's Journal: The Temporary Vegetarian: Jap Chae, Korean Noodles

  A tangle of translucent sweet potato noodles with sliced mushrooms, cabbage, carrots, onions and spinach. Read More... Posted Apr 11 2011, 08:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pasta, Noodles, Cooking, vegetarian, lunch, Dinner, The Temporary Vegetarian, Vegetable, home cooking, Korean

• Diner's Journal: The Temporary Vegetarian: Leek, Potato and Zucchini Pancakes With Baby Lettuces

  A recipe for savory potato pancakes mixed with blanched leeks and shredded zucchini. Read More... Posted Apr 04 2011, 08:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Potatoes, New Jersey, Salads, Zucchini, Cooking, vegetarian, lunch, Main Course, Dinner, The Temporary Vegetarian, Vegetable, American, Snack, Leeks

• Diner's Journal: Come Back, Veggie Burger. All Is Forgiven.

  Learning to love--and to cook--meatless patties. Read More... Posted Mar 22 2011, 06:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Vegetarianism, Hamburgers, Vegan, Grilling, Burgers, Main Ingredient, Cooking, vegetarian, lunch, Pan-Asian, Time, Dinner, Cuisine, Meals, Other, Asian, Vegetable, American, 60 Minutes and Under, Quorn, In-N-Out, veggie burgers, Lukas Volger, Kathy Freston

• Diner's Journal: The Temporary Vegetarian: Cauliflower Sformato

  A rich, savory flan studded with cauliflower florets. Read More... Posted Mar 21 2011, 08:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Cauliflower, Cooking, vegetarian, lunch, Main Course, Dinner, Columns, The Temporary Vegetarian, Italian, Vegetable, home cooking

• Diner's Journal: The Temporary Vegetarian: Fall Vegetable Cookpot: Braised Red and Green Cabbage

  Cabbage rolls that are the stuff of peasant life, but neither are they hard to make. They simply take time. Read More... Posted Dec 20 2010, 08:00 AM by NYT > Dining & Wine Filed under: Vegan, Cooking, vegetarian, lunch, Dinner, The Temporary Vegetarian, Vegetable, home cooking, Side Dish

• Diner's Journal: The Temporary Vegetarian: Roasted Pumpkin Salad

  Orange roasted pumpkin atop emerald-green watercress with a pesto dressing. Read More... Posted Nov 29 2010, 08:00 AM by NYT > Dining & Wine Filed under: Cooking, vegetarian, lunch, Main Course, Dinner, The Temporary Vegetarian, Vegetable, 60 Minutes and Under, Side Dish, salad, Natalia Machado, Industria Argentina

• 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

• Diner's Journal: Variations on the Vegetable Fritter

  Melissa Clark provides ideas for seasonal vegetables and how to make them into fritters. Read More... Posted Oct 27 2010, 03:21 PM by NYT > Dining & Wine Filed under: Vegetables, Cooking, vegetarian, lunch, Main Course, Dinner, Other, Vegetable, Good for Groups, Side Dish, Hors d'oeuvres/Appetizers, fritters

• Diner's Journal: The Baker's Apprentice: Mustard Tart

  Emily Weinstein attempts a tart crust in her series of lessons on baking. Read More... Posted Oct 21 2010, 03:51 PM by NYT > Dining & Wine Filed under: French, Cooking, vegetarian, lunch, Dinner, Cuisine, Other, home cooking, The Baker's Apprentice, Breads/Baked Goods, Dorie Greenspan, mustard tart

• Diner's Journal: The Temporary Vegetarian: Persian Herb Frittata

  The final result is burnished on top, dark green within, and studded with red barberries. Read More... Posted Oct 18 2010, 08:37 AM by NYT > Dining & Wine Filed under: Eggs, Breakfast, Brunch, Cooking, vegetarian, lunch, Dinner, Meals, Columns, The Temporary Vegetarian, Side Dish, Snack, Nasim Alikhani, frittata

• 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