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Recipes for a range of dietary preferences, including many vegan and vetegarian recipes, dairy-free recipes as well as gluten-free recipes.

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A glass bowl filled with watermelon gazpacho.

Watermelon Gazpacho

This polenta without fear is delicious. Minimal stirring is required and the addition of a little water towards the end of the cooking process is all the doctoring necessary to produce "creamy, soft, mouth-filling polenta," as described on Bitten. // alexandracooks.com

Polenta Without Fear + A Huge Thank You

Broiled tarragon chicken breasts on a board.

Broiled Tarragon Chicken Breasts

Chickpea Tagine with “Tomato Jam” and Roasted Delicata Squash

Grass-fed steak with balsamic caper sauce

Grass-fed Steaks with Balsamic-Caper Sauce + Oven-Roasted Potatoes

This simple pasta salad is particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice. It can also be prepared ahead and served at room temperature — it tastes better the longer it sits in fact. // alexandracooks.com

Kristina’s Simple Pasta Salad

Preserved lemons work nicely anywhere lemon and salt work nicely — so, everywhere? — and while there is something about the combination of smoked mozzarella and lemon that just can't be beat, this preserved lemon pizza is a fun combination, too: za'atar with olive oil, fresh ricotta, preserved lemon and basil. // alexandracooks.com

What To Do with Those Preserved Lemons? Pizza, Orzo

A collection of easy vegetarian recipes to make year-round.

10+ Easy Vegetarian Dinner Recipes

A portion of sheet pan pasta gratin with kale on a plate.

Sheet Pan Pasta Gratin with Kale

Gluten- Free Lemon-Thyme Shortbread

A plate of chips and tomato salsa.

Moosewood Tomato Salsa

Alice Waters’s Baked Goat Cheese Salad

A pot of curried chickpeas with cauliflower and coconut milk.

Curried Chickpeas with Cauliflower and Coconut Milk

A bowl of stewy chickpeas with tomatoes and feta.

Stewy Chickpeas with Tomatoes and Feta

One-Pan Bucatini with Leeks and Lemon

A bowl of white bean and orange salsa.

White Bean and Orange Salsa

Gluten-Free Artisan Bread in Five Minutes a Day

Folded into olive oil-fried bread, this magic peppers salad made a lovely panzanella salad but could have easily become a bruschetta or simple grain or pasta salad. Much to my delight, making this panzanella felt nothing like hard work. It was almost as though the salad assembled itself. Perhaps "hard work" is a state of mind. Hmm...deep thoughts. // alexandracooks.com

“Magic” Peppers Salad with Pine Nuts & Capers

This summer vegetable salad comes together in no time—as the shallots macerate in the vinegar for the dressing, you can prep everything else: slice the radishes, turnips, scallions, etc. With a hunk of bread on the side, the meal is complete. // alexandracooks.com

10-Minute Meal: Greens + Tuna + Shallot Vinaigrette

A plate of an egg taco topped with roasted vegetable salsa.

Breakfast Tacos with Roasted Poblano and Corn Salsa + Excellent Mail-Order Flour Tortillas

This salad is a combination of roasted vegetables, lentils, walnuts, and goat cheese. But there's a lot more to it than what's revealed in the title. There's raw radicchio, lots of fresh tarragon, and it's all dressed in an at once sharp, sweet, and salty dressing made with minced anchovies, shallots, mustard, honey, and currants. The whole combination is just so good. // alexandracooks.com

Lentil Salad with Roasted Cauliflower, Radicchio, Walnuts & Goat Cheese

No Boil Mac and Cheese, Alexandra's Kitchen

Super Easy No-Boil Mac n Cheese

I love this recipe for roasted mushrooms. It's a two-step process — the mushrooms roast first covered in foil — then uncovered until their edges brown. I love the technique because during the initial roasting a flavorful broth materializes, giving you two products for one effort. The mushrooms and sauce are especially good spooned over polenta. // alexandracooks.com

Roasted Mushrooms & Creamy Polenta

This pesto pasta can be made with anything. All you really need is a bunch of herbs, a handful of nuts and some sort of hard salty cheese. While nothing perhaps marries quite as well as basil, pine nuts and parmesan, variations made with with other cilantro and parsley, walnuts and almonds, and Pecorino and Grana do the job quite nicely. // alexandracooks.com

Simple, Fresh Homemade Pesto Sauce with Pasta

A glass bowl filled with watermelon gazpacho.

This polenta without fear is delicious. Minimal stirring is required and the addition of a little water towards the end of the cooking process is all the doctoring necessary to produce "creamy, soft, mouth-filling polenta," as described on Bitten. // alexandracooks.com

This simple pasta salad is particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice. It can also be prepared ahead and served at room temperature — it tastes better the longer it sits in fact. // alexandracooks.com

Preserved lemons work nicely anywhere lemon and salt work nicely — so, everywhere? — and while there is something about the combination of smoked mozzarella and lemon that just can't be beat, this preserved lemon pizza is a fun combination, too: za'atar with olive oil, fresh ricotta, preserved lemon and basil. // alexandracooks.com

A collection of easy vegetarian recipes to make year-round.

More Vegetarian Recipes