Bobbi Lin
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
A steak dinner that’s more about the sauce than the meat.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.