New York Times Cooking

Traditionally, roasted and crushed cashews are pureed with cooked onions and tomatoes to make the base for this comforting vegetarian dish.

This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals.

This is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal.