Max Fisher
Max Fisher is a former writer and editor at The Atlantic.
  • Recipe: Mediterranean Spinach With Chickpeas

    This leafy green is typically thought of as a side dish, but with the addition of a few simple spices, there is no underestimating its potential as the foundation of a meatless entrée.

  • Recipe: Vegetarian Sloppy Joes

    This recipe for homemade, sloppy joe-style veggie burgers is probably not what you want to serve on your wedding night. But it's easy, tastes much better than the store-bought soy-puck veggie burgers, and is pretty fun to make.

  • Recipe: Tofu Donburi

    Tofu alone may not a meat substitute, but it is the first step to making one; match it with strong, interesting flavors and take care to cook it properly.

  • Recipe: Sweet Tempeh Fajita

    Bring out the sweet side of your tempeh with a simple salsa of corn, vidalia onions and cocoa mole sauce.

  • Recipe: Spicy Tempeh Fajita

    It looks strange, and its Indonesian origins are so fascinatingly foreign as to be alien, but tempeh could not be more under-appreciated as a meat substitute.

  • Making The Most of Going Meatless

  • Making the Most of Going Meatless

  • A Veg Survival Guide to July 4th

    For vegetarians, Fourth of July barbecues can be a challenge. A guide to grill-friendly, meat-free dishes.

  • Recipe: Star Spangled Banner Tamales

    Think tamales are un-American? Think again. Not only are they a down-home tradition in parts of the U.S., they're perfect for a Fourth of July barbecue.

  • Recipe: Grilled Pepper Salsa

    The texture is actually more like a relish or tapenade, but the flavor and spice are all salsa. Great with just about anything grilled, vegetarian or no.

  • The Case for Semitarianism

    Vegetarianism isn't for everyone, and that's OK. Consider a semi-meatless diet instead.

  • Recipe: Baked Rigatoni with Eggplant and Sausage

    Meatless sausage, that is. Inspired by Tyler Florence's rigatoni from his book, Tyler's Ultimate, this meatless variation sacrifices next to nothing in flavor. This is a great way for a meat-loving eater to try vegetarianism or semi-vegetarianism.

  • Recipe: Mushroom French Onion Soup

    This appetizer is inspired by a recipe from Tyler Florence, which he calls "The Ultimate French Onion Soup." I won't claim this is the best, but it's pretty good, and the addition of mushrooms helps to fill in for the lost beef broth. It's actually a bit more savory than I imagine Tyler's original to be, but I really enjoy that.

  • Risotto, Not Rhetoric (or Red Meat)

    For some, vegetarianism is a moral mandate. But when the table becomes a mission field, problems arise. The author describes his initial, failed attempts to preach the virtues of his lifestyle and his eventual discovery that good food can be the most persuasive tool in advocating vegetarianism.

  • Recipe: Savory-Sweet Muscat Risotto

    Mushroom risotto is one of the great clichés of vegetarian food, so this unusual variation will be a welcome reprieve. Muscat, a dessert wine made from the muscatel grape, is the key ingredient. Australia's Rutherglen Muscats, which are dry and a deep amber color, suit the risotto best.

  • Recipe: Gorgonzola Porcini Polenta

    Polenta doesn't require much introduction: It is creamy and delicious. The mushrooms and cheese lend it a certain savory heft and make it a wonderful appetizer. This recipe comes from October, 1995, issue of Gourmet magazine.

  • Deep in Maine, Artisanal Doughnuts

    A diner in Central Maine makes doughnuts in local, fresh flavors like peanut butter, raspberry preserves, applesauce, molasses, lemon, carrot, fresh blueberries, even squash. And the signature sweet potato doughnuts will make you forget Krispy Kreme forever.

  • SLIDE SHOW: Deep in Maine, Artisanal Doughnuts

  • The Fervor of the Vegan

    In his quest to understand why vegans can often seem so angry, the author realizes why some omnivores find his vegetarianism distasteful. A dietary reconciliation.

  • Recipe: Carrot-Cayenne Coleslaw

    For Bryant Terry's open-faced bbq tempeh sandwich, also from his book Vegan Soul Food. You'll notice a lack of mayonnaise--it contains eggs and so is vegan verboten--but only while reading the recipe. At the table, all you'll notice is how good it is.