Justine Doiron

My most-cooked recipe on NYT Cooking is my Chickpea Fried Eggs, and I get it – they are delicious!! But in the fall I want to be eating all the fall vegetables, so I thought it would be fun to do a...

The post Brussels Sprout Fried Eggs wi...

This is probably my simplest glazed tofu recipe, with minimal cooking and a few very delicious veggie elements that turn it into a full meal. Don't be afraid to hunt down the condiments you need for this - they'll get you hooked.

The post Glazed...

These peach shortcakes are buttery, tender, and topped with jammy baked peaches, landing somewhere between a classic shortcake and a fruit pastry. Finished with vanilla lemon sugar and served warm with whipped cream, they’re the perfect summer bake for breakfast, brunch, or dessert.

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I will never get tired of a classic burger, and this zucchini version is SO good. Instead of just buying a veggie burger, I like to make mine with a bit more protein (from tofu) and a bit more flavor. With the classic toppings, these burgers have nostalgic, classic burger feel that I love, but with a healthy and flavorful vegetarian patty.

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Pickled tomato skins might not be the first thing that comes to mind, but hear me out: they taste like a hot honey pizza in one bite. These sweet, salty, tangy tomato skins are an easy way to turn leftover tomato skins into a seriously delicious condiment.

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