30 dishes
And four more speedy dinners that hold on to summer
Ask whether the pasta is egg-free, and to hold the parmesan.
Tofu musubi are fun to make, easy to transport and a joy to eat
Ask whether it contains dairy, egg, or an animal-based stock.
And more of the week’s most popular recipes
Ask whether the broth is vegetable rather than meat or fish stock.
Specifically, spoon salads: the best kind of salad, filled with uniform bits of veg
Ask what else goes into it besides what the menu lists.
Hetty Lui McKinnon’s five-star no-cook chili bean salad is perfect for when you want chili, but you don’t want to turn on the stove
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
There’s nothing wrong with the bright purple yam, but don’t stop there when it comes to Filipino baking
Ask whether the dough contains milk, butter, egg or ghee.
Recipe requests for savory summer fruit, non-bean protein and three heads of cabbage, right this way
Ask what else goes into it besides what the menu lists.
Shrimp and tofu sliders, to be exact — that mashed tofu adds extra protein and, along with miso-sesame mayo, keeps the patties from drying out
Ask for it with tofu instead of the shrimp.
Burmese Bites gets a brick-and-mortar location, 20 Blocks goes all in on sandwiches and more restaurant news
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Arthur Grigoryan’s next-generation Armenian cooking is the kind of food that makes Los Angeles special
Ask whether the bread has milk or egg in it, and to leave off any cheese or mayo.
He and Laurie Woolever adapted this simple, hearty soup from a Provincetown favorite, and our Pete Wells has brought it to New York Times Cooking
Ask whether the broth is vegetable rather than meat or fish stock.
Back-to-school season can be stressful. These five dinners are not
Ask what else goes into it besides what the menu lists.
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
The food-loving fashion designer tackles the Where to Eat restaurant questionnaire
Ask what it is made with. The menu does not list the ingredients.
The follow-up to the ultra-popular Ha’s Snack Bar is bigger, more ambitious and intermittently brilliant. It can both bewitch and confound
Ask what else goes into it besides what the menu lists.
The combination of velvety eggplant, slivers of soft pepper and saucy tomatoes is enough of a reward to justify the oven time on a Sunday afternoon
Ask what else goes into it besides what the menu lists.
By Vaughn Vreeland
Ask whether it contains butter, milk or egg.
Ask whether the wrapper is made with egg, and what the filling is made with.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
20 dishes
The crowning touch is the anchovy lemon dressing that brings it all together
Summer’s juiciest tomatoes and watermelon team up with — what else? — anchovy bread crumbs for this elegant but easy dish
Ali Slagle’s clever meatballs are half meat, half vegetable, all delicious
And J.J. Goode’s BLT is really, really great. But maybe you’d like BLT pasta, or a tomato, bacon and corn salad?
Corn and cherry tomatoes add sweetness, and a little horseradish contributes kick
Golden tofu noodle bowl, tangy chicken couscous salad and chermoula beans are bound to be go-tos
Yewande Komolafe’s skillet chicken with peppers and tomatoes is sweet and savory, with lots of acidity to keep things nice and bright
Melon cheesecake bars, Pavlova, and strawberries and cream cake are the perfect match for tennis’s biggest events
Turns out, when you combine the creativity of a kid with the cooking know-how of his recipe-developer dad, you get a really great dinner
From the team behind the hit Korean steakhouse Cote comes Bar Chimera, a luxe new spot in Midtown
Ideal meals for the back half of August
The gang’s all here: plump chicken thighs, crisp cucumbers, sweet tomatoes and salty feta
Our favorite choices for seafood from Sonora, carnitas from Michoacán, chalupas from Puebla and so much more
Based on the Mexican street food snack, this grilled corn with cheese, chile and lime is a snap to make
On more than 500 acres in upstate New York, he kept a small herd of East Friesian ewes, producing award-winning cheeses and running a high-end restaurant and hotel
This five-star malaay qumbe is, to quote a reader, “Delish every time!”
That’s these — what else? — perfectly engineered BLTs, plus more fast tomato dinners
Pluot-tomato salad with suya pistachio crunch; charred corn and Cheddar salad; summer melon spoon salad; heirloom tomatoes with fish sauce vinaigrette
Becky Hughes takes on burning questions from “Where to Eat” readers
Says one reader: “I absolutely love this recipe. It never fails me. So simple and delicious.”
2 dishes
Italian filtered through the Antipodes, garden dining in Prospect Heights and more restaurant news
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
It’s not the color that’s important in hot weather, but the weight and texture of these wines
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
1 dish
That’s just one happy reader comment on this easy new cumin tomato salad with jammy eggs