(Deb Lindsey for The Washington Post; tableware from Crate and Barrel) - Matt’s Four-Pepper Collards
Talk about a win-win: We initially came up with this collection of vegetarian recipes to show our solidarity and support for editor Joe Yonan’s revised way of eating. But it seems we’re answering the call for more than a few readers’ preferences as well, in offering novel ways of preparing meatless dishes.
For more meatless main-course ideas, check out the Advanced Search function of our Recipe Finder database.
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These healthful recipes by Nourish columnist Stephanie Witt Sedgwick are low in calories, fat and sodium.
So many choices, so many brands fail to impress.
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The Weeknight Vegetarian gives eggplant the schnitzel treatment.
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We might just want a cocktail, period. Mostly, we want the experience on our own terms.
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Adventurous younger vintners are turning out bottles that are worth tracking down.
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Old vines and Mediterranean aromatics such as lavender and thyme characterize this group.
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Events include wine festivals, a farm day and a bread-baking class.
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Vacuum-packed beets give this main-course pasta its brilliant color and vibrant flavor.
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This isn’t your mother’s bacon-dressed version: It clocks in at just 260 calories per serving.
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The Alexandria shop breathes new life into the historic D.C. roaster, which was founded in 1916.
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After leaving Magic Hat, founder tries to hook drinkers on low-alcohol shandies.
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The cable show host and author skewered many of his favorite subjects during performance that was part stand-up comedy and part greatest hits package.
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Selections include reds from Spain, Greece, Italy and France.
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