Meatless

Rustic Beefsteak Tomato Tart

Fine Cooking — This freeform tomato tart makes a great appetizer, lunch, or light supper. Use the best-tasting, locally grown farmstand beefsteak tomatoes you can lay hands on.Serves eight to ten. Combine the flour, cheese, thyme, table salt, pepper, and ...More…

Bruschetta with Grilled Eggplant & Vidalia Onion

Fine Cooking — In a small saucepan over medium-high heat, bring the cream, garlic, and thyme to a boil. Reduce the heat to medium and simmer gently until the cream has reduced by half, 3 to 5 minutes. Remove from the heat. Remove the skewers from the onion ...More…

Tomato-Fennel Soup

Fine Cooking — In a 4-qt. saucepan, melt the butter over medium heat. Add the onion and a big pinch of salt. Cook until softened but not browned, stirring frequently, about 5 minutes. Add the fennel seeds and a pinch of red pepper flakes and cook for another ...More…

White Bean Soup with Wild Mushrooms & Chive Mascarpone

Fine Cooking — This elegant soup is really just a simple purée of white beans, but top it with some earthy sautéed wild mushrooms and a dollop of herbed mascarpone cheese, and it becomes a refined first course. The trick to getting a smooth, silky texture is to ...More…

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

Fine Cooking — Serves four to six as a side dish or two to three as a vegetarian main dish. In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes ...More…

Grilled Portabella Sandwiches with Tomatoes, Mozzarella ...

Fine Cooking — In a small bowl, mix the mayonnaise, Parmigiano, and 1 tsp. of the garlic; spread the mixture over the cut sides of each roll. In another small bowl, whisk the olive oil, vinegar, and the remaining 2 tsp. garlic. Brush the oil mixture over both ...More…

No-Cook Tomato Sauce (Salsa Cruda)

Fine Cooking — This sauce is for 1 lb. of imported Italian dried pasta. You can pair the sauce with any pasta shape, though it clings best to short, ridged types like penne rigate and rigatoni.Serves four to six. Combine all of the ingredients in a non-reactive ...More…

Farmers' Market Quesadillas

Fine Cooking — Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. McCormick makes ground chipotle, and The Spice Hunter sells a crushed chipotle, which would be a fine substitute in this recipe; ...More…

Seared Baby Bok Choy with Tofu & Shiitakes

Fine Cooking — Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and ...More…

Grilled Vegetable Tacos with Cilantro Pesto

Fine Cooking — If you can't find the squash-like Mexican chayote, substitute an additional zucchini and yellow squash. Check out our test kitchen articles for more on chayote and to learn how to make your own corn tortillas.Serves eight. In a large bowl, ...More…

Mexican Black Bean Burgers

Fine Cooking — It's better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.Serves four. Transfer the mixture to a large bowl and gently mix in the ...More…

Creamy Polenta-Stuffed Heirloom Tomatoes

Fine Cooking — In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a ...More…