Hello, We welcome to our hotel

We’ve rounded up our 60 best vegetarian meals! From a 15-minute mac and cheese to a vegan hummus bowl and everything in between, we know that you’ll find more than a few meatless recipes to love.

Whether you’re a lifelong vegetarian and want to mix up your usual rotation of vegetarian dinner recipes, or are an omnivore wondering “what can I make for dinner if I have no meat?”, we’re betting that you’ll find what you’re looking for here! We’ve rounded up 60—count ‘em! 60!—of the very best vegetarian meals. From a 15-minute mac and cheese to a super-healthy, vegan hummus bowl and just about everything in between, we just know that you’ll find more than a few meatless recipes to love.

This vegetarian-version of the traditional dish is one that can’t be overlooked. Our succotash recipe is the ideal healthy side dish for virtually any meal with a rich history to back it up. Our Easy Recipe for Classic Succotash Has Arrived! Have you been on the hunt for the perfect side dish that’s not too heavy and filled with plenty of nutrients? Look no further! Our take on the traditional succotash recipe is a great way to fill your plate with vegetables, and a perfect pairing for any main course. This iconic recipe has a deep history behind it (which we love), and we know that it is one you’ll be making no matter the season. lima beans and corn in a skillet with olive oil for homemade succotash Why Is It Called Succotash? Succotash is traditionally a combination of corn, lima beans, and a mix of vegetables such as carrots or squash. Although this dish is one that is usually associated with Southern cooking, its name is derived from the Narragansett people of New England and the native word “msickquatash” which describes this recipe’s ingredients collected from harvest. The dish was inspired by the “three sisters” method of farming, where corn, squash, and beans are grown together for optimal nutritional value in soil and your diet. While succotash recipes may vary as each cook has their version, to make sure it’s authentically succotash, corn and lima beans must be present. What makes this dish so great is that it is made with budget friendly ingredients and is also very easy to make. Because of this, succotash was very popular during The Great Depression and was sometimes repurposed into a pot pie-like meal for a more filling option.

There’s nothing like sinking your teeth into a perfectly sweet and tart bite of Key Lime Pie. The good news is, this classic dessert can be made with a handful of easy to find ingredients. The Best Key Lime Pie Is

Coming Soon To Your Dining Table You’re probably wondering what is the difference between lime and key lime. Meet the Key lime, smaller and more tart than a regular lime, whose juice is definitely worth the squeeze for our homemade Key lime pie recipe.

With a custardy sweet condensed milk base, balanced with the tartness of Key lime juice, you can make this easy Key lime pie in no time flat. Bonus points for a buttery graham cracker crust and whipped cream for topping.

The Low Country Boil is as much a recipe as it is a social tradition. Sausage, shrimp, potatoes, and corn are cooked together in a pot to be shared around the table with friends and family. Get Ready to Party With The Best Low Country Boil Recipe A low country boil is part of a long tradition of seafood preparation that originated in various regions of the coastal United States. Our recipe calls for Old Bay, the iconic American spice blend, which imparts notes of mustard, paprika, and celery salt as everything cooks in one big pot.

The low country boil is the style best known in South Carolina, and its primary ingredients are shrimp and sausage, potatoes and corn. Other regional varieties swap the seafood element–crawfish or crab (in Louisiana), and clams or lobster (in the Northeast). Anyway you cook it up, you’ll have a great reason to gather together for a real feast as this recipe is easy to scale up for a hungry crowd of seafood lovers. corn, shrimp, potatoes, sausage, onion, garlic, spices, parsley & lemon wedges in bowls on the counter for a low country boil water being poured into a large pot with chicken stock, smashed garlic and old bay seasoning to make a low country boil What To Serve With a Low Country Boil This one pot meal contains fish, meat, and veg all in one place, but crusty bread is always a good idea. You can serve everything with a side of our Homemade Cocktail Sauce or Garlic Aioli for dipping delight. And in case you need a little crunch with your meal, our Simple Green Salad with Shallot Vinaigrette is a great addition. Everyone’s favorite dip gets a homemade makeover and the results are a quick homemade hummus recipe that’s even better than the store bought stuff.

Classic creamy hummus folks, are you excited? This is THE BEST Hummus You’ll Ever Have. Everyone loves a giant veggie platter with a generous bowl of hummus at its center, amiright? From Super Bowl parties to afternoon snacks, catered luncheons to last-minute dinner guests, hummus is the workhorse of the dip family. We’ve yet to meet anyone who doesn’t like it, which is saying a lot. But if you think you like hummus now, just wait until you try our recipe for the best homemade hummus out there. It’s a game-changer. Here Are a Few Reasons We LOVE This Healthy Homemade Hummus It’s ridiculously creamy. It’s not grainy or overly-airy (like many store bought versions). Lemon juice and zest make it delightfully zippy. It is perfect for dipping just about anything into (trust us, we’ve dipped it all!). It can be tweaked and adjusted in a myriad of ways to mix up its flavor profile. It’s vegan, gluten-free, sugar free, and dairy-free. It can be made completely from scratch in just a few minutes.

The Low Country Boil is as much a recipe as it is a social tradition. Sausage, shrimp, potatoes, and corn are cooked together in a pot to be shared around the table with friends and family. Get Ready to Party With The Best Low Country Boil Recipe A low country boil is part of a long tradition of seafood preparation that originated in various regions of the coastal United States. Our recipe calls for Old Bay, the iconic American spice blend, which imparts notes of mustard, paprika, and celery salt as everything cooks in one big pot.

The low country boil is the style best known in South Carolina, and its primary ingredients are shrimp and sausage, potatoes and corn. Other regional varieties swap the seafood element–crawfish or crab (in Louisiana), and clams or lobster (in the Northeast). Anyway you cook it up, you’ll have a great reason to gather together for a real feast as this recipe is easy to scale up for a hungry crowd of seafood lovers. corn, shrimp, potatoes, sausage, onion, garlic, spices, parsley & lemon wedges in bowls on the counter for a low country boil water being poured into a large pot with chicken stock, smashed garlic and old bay seasoning to make a low country boil What To Serve With a Low Country Boil This one pot meal contains fish, meat, and veg all in one place, but crusty bread is always a good idea. You can serve everything with a side of our Homemade Cocktail Sauce or Garlic Aioli for dipping delight. And in case you need a little crunch with your meal, our Simple Green Salad with Shallot Vinaigrette is a great addition.

Want Crispy Oven Baked Chicken Thighs? The best oven baked chicken thighs start with seasoning! A blend of garlic powder, paprika, onion powder, salt and fresh cracked pepper brightens up plain old chicken thighs and adds wow-worthy flavor. But I know you are wondering– should you cover chicken thighs when they are baking? The simple answer is, no. We don’t cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these simple steps! Place your chicken on top of a metal rack set inside a large rimmed baking sheet. Pat the chicken dry with a paper towel and use kitchen shears to trim off any excess fat.

Drizzle the chicken with olive oil and sprinkle your seasoning mix over the chicken. Don’t be afraid to get your hands a little dirty and rub it in! Turn the oven temperature down and bake until the internal temperature reaches 165°F. How long to cook chicken thighs in oven you ask?

This takes about 30 minutes. Dig in and admire the crisp chicken skin and tender, juicy meat.

Rich with onions and fried to a perfectly crisp golden brown, our potato pancake recipe was handed down from Natalie’s grandma and we’re thrilled to share it with you. A Classic Potato Pancake Recipe We’re excited to share yet another lovely recipe from Natalie’s family today—her grandma's potato latkes recipe! She was Polish, and called them simply potato pancakes or sometimes “poletskis”. We call them delicious! Pan-fried to a perfect golden-brown, with just the right hit of onion, they’re a simple treat to make again and again. Serving them with applesauce and sour cream is the most classic choice, but Grandma Blanche served them with cottage cheese, and so we always include it in our potato pancake garnish spread, too. potatoes, onions, flour, salt, pepper and eggs in bowls on the counter to make homemade latkes eggs, flour, salt and pepper in a mixing bowl eggs, flour, salt, pepper, onions and potatoes in a mixing bowl for homemade potato pancakes eggs, flour, salt, pepper, onions and potatoes in a mixing bowl for latkes recipe What Are Latkes? Latke is the Yiddish word for potato pancakes, and many Jewish people enjoy them during Hanukkah, but it seems that tradition may be relatively recent. They’re popular in our homes pretty much year round! They’re a bit different from hash browns in that hash browns don’t usually have onion (or at least as much onion), and they’re usually pan fried in just a bit of oil while potato pancakes are essentially almost deep-fried in quite a bit more oil (or sometimes chicken fat). homemade potato pancakes being fried in a skillet homemade latkes on a cooling rack How To Make Potato Pancakes Potato pancakes are not an exact science—this is grandma food at its finest, so some of the technique is really about feel and preference. As you make these over the years—and if you make them once, you’ll make them again and again because they’re just that good—you’ll find what feels right to you. You’ll see in the recipe that we tell you to add a little flour if the potato pancake mixture seems a little looser than it should be and how to test the oil to see if it’s ready to fry the pancakes. All of this “by feel” stuff has a bit of a learning curve, but it is also fundamentally very simple. Here’s a quick step-by-step breakdown of how to make our potato pancake recipe: Grate the potato and onion. The grating attachment of your food processor will make short work of this. You can grate the onion and potato together—supposedly the onion will help to keep the potato from browning quite so quickly. Wring out the grated onions and potatoes. Get as much liquid out as you can! You can use a kitchen towel for this in a pinch, but a jelly bag, cheesecloth or a nut bag is best. Put the onions and potatoes in a bowl with eggs, flour, salt and pepper and stir it all together to make a potato pancake batter of sorts. Fry the potato pancakes! You'll use a small spoonful of the batter to test the oil to see if it's ready. Carefully drop the batter into the oil when you think it might be hot enough—-if it immediately sizzles, the oil is ready. If the oil starts to smoke, or the pancakes are burning, turn the heat down slightly and wait a few minutes, then test it again. Fry them for about minutes per side, but watch for crispness and color (you want them to be beautifully golden brown). Serve!

Creamy, parmesan dusted shirred eggs studded with leeks and peppers are a festive, indulgent breakfast, perfect for the holiday season. Last week, Natalie and I packed up some humble ingredients and made a trek to the house of Eva Kosmas Flores. Eva has been one of our favorite sources of inspiration for many years now, and we are so happy to call her a dear friend as well. Recently, Eva put the finishing touches on a beautiful new studio. And while we all wait anxiously for the big reveal, we got a chance to step through the doors and experience some of the joy of cooking and styling in this beautiful space. Shirred Eggs hand pouring cream into ramekin for baked eggs ramekins with eggs baked in cream with red bell peppers and leeks We have done a few really fun partnerships with Eva over the last few years and some group shoots that are always such a delight. Back in the spring we co-created the most amazing grilled cheese sandwich with rhubarb, goat cheese, and caramelized spring onions. That sandwich remains one of my very favorite ways to usher in spring. We also have very fond memories of coming together to create collaborative meals with Eva and some of our other favorite bloggers. If you haven't had the chance to see those posts you can check them out here and here. Because we love working together so much, we knew we wanted to put together a little something extra special for the holiday season.