vegetarian

Amanda Freitag of Food Network's "Chopped" makes the ultimate comfort food dish of orzo mac and cheese—with black truffle butter.

Rach tosses her rainbow chard salad in an easy Asian-inspired dressing.

"Here's a simple recipe that makes 2 pizzas," Rach says, "and you can keep them on hand in the freezer."

Rach's easy and healthy Chickpea Noodle Soup is perfect for feeding your family on a weeknight.

Rach slow-cooks whole bulbs of garlic to make this easy confit (a fancy way of saying garlic that's been transformed into an addictive, buttery spread).

This tamarind, fig, and cumin chutney from cookbook author Priya Krishna's new book "Indian-ish" is the Indian equivalent of sweet-and-sour sauce.

Raita is a creamy yogurt-based condiment from Priya Krishna's new book "Indian-ish" that can be eaten by itself or for drizzling over grilled chicken or fish.

Christopher Kimball, author of "Milk Street: The New Rules," maximizes the sweetness of carrots in this Moroccan Carrot Salad by shredding them first.

Yes, even bland supermarket tomatoes can be transformed with this recipe for rich, slow-simmered tomato sauce.

Christopher Kimball, author of "Milk Street: The New Rules," shows how to transform bland supermarket tomatoes into an easy and delicious quick pickle.