These vegan stuffed zucchini boats are a Southwestern summer dinner: poblano, corn, tomato, and black beans piled back into zucchini shells under melty dairy-free cheese. Fifty minutes, most of it the oven's problem. For two people it's perfect as-is; scale...

Craving takeout but want to keep it healthy? Ditch the delivery app and say hello to your new favorite weeknight dinner! This Ginger Garlic Veggie Fried Rice is a flavor explosion that comes together in just 30 minutes. We're talking fluffy scrambled eggs,...

This portobello curry with green rice is a two-part wonder: meaty portobello chunks in a quick curry, served over basmati rice cooked in coconut milk with cilantro, ginger, garlic, and lime. The rice is the surprise star — vivid green and fragrant. About 45 minutes,...

These cheesy veggie-stuffed portobello mushrooms are a 37-minute dinner that eats like steak night. Big caps get piled with a hot skillet mix of sweet pepper, red onion, zucchini, carrot, celery, and spinach, seasoned with basil and lemon. They're substantial,...

Creamy spring risotto with spinach, peas, and tarragon tastes like the first warm week of the year. Sweet peas and wilted spinach fold into Parmigiano-rich Arborio rice, and tarragon adds its faint anise perfume at the end. Raw radish wedges on top give it crunch and...

Crispy Parmesan risotto cakes with horseradish sour cream are the best thing that ever happened to leftover risotto. Chilled risotto is shaped, breaded in flour, egg, and crumbs, then pan-fried until the crust shatters. The cool, sharp horseradish sour cream alongside...

This harvest vegetable risotto is a whole farmers-market box — butternut squash, turnips, carrots, mushrooms, and zucchini — stirred into creamy Arborio rice. The paprika in the base gives it a warm, smoky undertone. It's a project dish for an hour when standing...

This creamy lemon asparagus risotto is spring in a pot: tender Arborio rice, sweet leeks, and asparagus finished with Parmesan, lemon zest, and a last squeeze of juice. An hour gives you a restaurant-style plate without a restaurant's price. White wine in the...

These hearty lentil and tofu tacos combine two proteins in one skillet — earthy lentils and crumbled tofu simmered in tomato sauce with taco seasoning. Piled into crisp shells with cheddar, lettuce, and tomato, they're a pantry dinner nobody at the table...

This 30-minute peanut tofu stir-fry is crisp tofu, a glossy stir-fry sauce, and a crunchy peanut garnish over hot brown rice. Pressing the tofu is the only real technique, and the recipe gives you the window for it. Wedges of fresh orange at the end make it feel like...

These jalapeño-lime veggie tacos get their punch from a quick sauce: orange and lime juices simmered with cilantro, garlic, and jalapeño until it turns glossy. Thirty minutes, one sauce doing the heavy lifting, and dinner is on the table. Cool, bright, and gently hot...