Hi and welcome to Five Weeknight Dishes. A significant share of the emails I get from you all are about vegetarian recipes: You love them, you want more of them. Me too. As a meat-eater who is trying to cook meatless more often, I am in need of reasonable strategies and fresh ideas. And so here is my hero Julia Moskin, with a new story about what omnivores get wrong about vegetarian cooking. A little preview: You cannot only make pasta! (Julia’s favorite weeknight vegetarian dish on NYT Cooking: this cheesy, white bean mozzarella bake, featured below.)

I’m so delighted to report that we have more delicious, speedy vegetarian and vegan recipes on NYT Cooking than ever before. A record four of the five recipes this week are vegetarian, and I could have done an entirely different lineup many times over. For meat-eaters, there is a crowd pleaser of a chicken dish, too, and there’s no reason you couldn’t add a bit of bacon or sausage to the white beans or pasta.

You too can be a reader who sends me emails and gets results! It’s dearemily@nytimes.com, and I love to hear from you.