Don't miss out on this! 700+ vegetarian favorites, top equipment picks, produce guides...

Save 33% for a limited time. [America's Test Kitchen] [View in a Web browser →]( [Get 700 Fresh and Foolproof Vegetarian Recipes]( [The Complete Vegetarian Cookbook: Save 33%]( [Cover Price: $29.99; Your Price: $19.95] [order now]( “ The recipes are so darn good and versatile that you’ll forget they are meat free.” — The Washington Post Dear fellow home cook, As farmers’ markets swell with sun-ripened produce, a comprehensive cookbook that offers a modern take on everyday vegetarian cooking would be a big help. One with plenty of flavorful mains that even meat eaters will love, brilliant takes on sides, lots of hearty rice and grain options, and a thorough buying guide for produce, flavor-building ingredients, and techniques for smart and speedy prep. Our [Complete Vegetarian Cookbook]( fits the bill. It’s filled with over 700 recipes offering inventive, kitchen-tested strategies to build bold flavor using simple techniques and a host of readily available ingredients. Order your copy now directly from the test kitchen and save 33% off the cover price. Then hit the farmers’ market with a huge new repertoire of recipes to try (bring the book along, buy what looks best, and plan dinner). Happy cooking, [Jack Bishop Signature] Jack Bishop Chief Creative Officer [ORDER NOW]( Satisfying and healthy mains, soups, salads, grains, snacks, and more. Often the hardest part of eating vegetarian is finding vegetable dishes that feel like entrées. So we include a huge chapter featuring more than 50 vegetable mains, including recipes such as Vegetable Pot Pie, Grilled Vegetable Kebabs with Grilled Lemon Dressing, and Stuffed Eggplant with Bulgur. The book’s 11 recipe chapters also include “Soups, Stews, and Chilis,” “Rice and Grains,” “Beans and Soy,” “Savory Flatbreads, Pizzas, Tarts, and More,” “Eggs for Breakfast and Dinner,” and “Small Bites and Savory Snacks.” We reengineered many favorite meat-based recipes like shepherd’s pie, spaghetti and meatballs, and Philly-style cheesesteak sandwiches. We found inspiration in ethnic cuisines from around the world—from South America to India to the Middle East—for all-new recipes such as Pan-Seared Tempeh Steaks with Chimichurri Sauce, Vegetable Bibimbap, and Pita Bread Salad with Tomatoes and Cucumber (Fattoush). As always, every recipe has been tested and retested dozens of times to ensure your success and to streamline steps to make cooking and cleaning easier. You’ll get more than just vegetarian recipes in this collection: 500 of the recipes are gluten-free and 250 are vegan, so you’ll be able to cook for everyone who comes to your table from one comprehensive cookbook. These recipes are color-tagged, so they’re easy to find. We also include 300 “fast” recipes that take 45 minutes or less from start to finish. [order NOW]( Inside The Complete Vegetarian Cookbook The book begins with a comprehensive basics chapter that introduces you to the essential ingredients and tools of the vegetarian cook. We offer a guide to flavor builders like oils, nuts and seeds, spice blends, and Bragg Amino Acids, which are derived from soybeans and provide a meaty, savory flavor. Vegetable prep is a big part of vegetarian cooking, and while you don’t need special equipment, you’ll have an easier time of it with good-quality knives, graters, food processors, and more. We share our top picks for each. Finally, we offer advice, based on 25 years of working with vegetables, on what sizes and varieties of everything from artichokes to zucchini to buy and how to keep them fresh. [Inside pages]( 1. 700 foolproof recipes for everything from breakfast dishes to mains, sides, sandwiches, pizza, and snacks 2. Vegan, gluten-free, and fast recipes are tagged for easy reference [Vegan, Gluten-Free, Fast]( 3. Why This Recipe Works precedes every recipe, and we include substitutions wherever possible that will make the recipe vegan or gluten-free 4. 200 color recipe photos show you how the final dish will look 5. 500 step-by-step photos walk you through vegetable prep and tricky techniques 6. Notes from the Test Kitchen and All About pages offer concise information on the staples of vegetarian cooking, including hearty greens, Asian ingredients, cheeses, and tofu 7. Core Recipe Pages cover simple but essential recipes for cooking rice and grains, basic egg dishes, making pesto, and simple tomato sauces [Core Recipe Pages]( [ORDER NOW]( 700+ Enticing Recipes Make It Easy to “Eat Your Vegetables” Not Your Average Caprese Salad Burrata is a deluxe version of fresh mozzarella in which the supple cheese is bound around a filling of cream and bits of cheese. To maximize the flavor of our Tomato and Burrata Salad with Pangrattato and Basil, we salt a mixture of standard tomatoes and sweet cherry tomatoes to draw out their juice and intensify the tomato flavor. Olive oil blended with minced shallot and white balsamic vinegar makes a simple but bold vinaigrette, and a topping of Italian pangrattato (garlicky bread crumbs) soaks up both the tomato juice and the Burrata cream. Bolognese Made With Meaty-Tasting Mushrooms We discovered that meaty, umami-rich mushrooms make an authentic-tasting Bolognese without the meat. A combination of cremini and dried porcini sautéed with butter, carrot, and onion lends complexity. Tomato paste, soy sauce, and red wine give the dish deep, savory flavor, while whole peeled tomatoes pulsed in a food processor give the sauce a great chunky texture. Crowd-Pleasing Enchiladas This simple recipe was a big hit in the test kitchen. We roasted fresh poblanos until charred and made a quick enchilada sauce with canned tomatillos (their quality is consistently good, not so with fresh tomatillos, which varied season to season). We mixed the poblanos with some smashed canned black beans to create a quick refried bean base and then stirred in a little of the tomatillo sauce, Monterey jack cheese, whole black beans, and classic seasonings. Making Poblano and Black Bean Enchiladas 1. Broil Poblanos: Broil poblanos until skins are charred. Transfer to bowl, cover, and let steam for 5 minutes. Remove skins, stems, and seeds, then chop poblanos into ½-inch pieces. 2. Make Sauce and Filling: Process sauce ingredients until smooth; set aside. Sauté onion, garlic, and spices, then stir in broiled poblanos and black beans. Stir in cheese. 3. Assemble Enchiladas: Spread ½ cup sauce over bottom of baking dish. Roll each tortilla around ¼ cup filling and place in dish. Pour remaining sauce over top and sprinkle with cheese. 4. Cover and Bake: Cover dish tightly with greased aluminum foil and bake until enchiladas are heated through, about 25 minutes. [Get 700+ recipes]( [The Complete Vegetarian Cookbook. Save 33%!]( The 700+ recipes in this comprehensive collection show you inventive and uncomplicated techniques for making boldly flavored appetizers, soups and stews, main dishes, pasta, pizzas, and more. 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