Mollie Katzen put vegetarian cooking on the map with her landmark 1970's "The Moosewood Cookbook." She's back with a new cookbook, that showcases how vegetarian cooking has changed over the years.

To transform two servings into three, I cooked 6 oz. ditalini and threw it in the soup before dishing up. This made the recipe cheaper per serving but also: Everything’s better with pasta. The Math ...

And 2) here’s Ali Slagle’s chickpea noodle soup, which turns some crisper basics and pantry staples — carrot, celery and onion, as well as canned chickpeas, ...

Bring the soup back to a boil and then lower heat and simmer until the bulgur is fully cooked, about 20 minutes. (If you are using pasta, check for doneness after 8 minutes.) ...