Cooking Vegetarian: 2,600+ Recipes
Aloo paratha — spiced potato-stuffed flatbread — is the breakfast that makes my whole kitchen smell like a Delhi morning: soft whole wheat dough wrapped around mashed potato seasoned with jalapeño, coriander, and ajwain. Under an hour, and it reheats like a dream....
Flaky paratha, the layered Indian flatbread, is my weekend ritual: a soft atta-and-all-purpose dough brushed with melted butter, folded over itself, and rolled until it puffs into golden, shattering layers. Sixty-five minutes, a hot tawa, and the recipe's...
This 2-hour French bread is the recipe that converted me to same-day baking: flour, water, salt, and instant yeast, shaped into crackly little loaves between lunch and dinner. No starter, no overnight cold proof, no compromise on the crust. There's nothing quite like...
Fried dough puffs from a quick pâte à choux are my thirty-minute marvel: a stovetop butter-and-flour dough beaten with eggs until glossy, then fried into billowy, golden puffs and dusted with confectioners' sugar. One base dough, and the recipe pivots sweet,...
Vegetarian Southern-style cornbread is the side that makes chili night at my house: medium-grind cornmeal, buttermilk, and butter baked into a golden, crackly-topped pan. From mixing bowl to table in forty minutes, and the leftovers — if there are any — toast...
Cheese shortbread is the savory cookie I bake for every party: buttery, snappy rounds loaded with grated semi-hard cheese like Emmental, backed by a quiet hum of cayenne and a paprika finish. They take half an hour and disappear faster than anything sweet on the...
Italian grissini — those impossibly crisp, paper-thin breadsticks from Turin — are more achievable at home than people think: a slow olive-oil dough, rolled thin, dusted with semolina, and baked until it snaps. The recipe takes most of a day, but your hands are only...
Baked Boston brown bread was a revelation for me: the classic New England mix of rye, cornmeal, and whole wheat sweetened with molasses, but baked in the oven instead of steamed in a can. No water bath, no jiggling coffee cans on the stove — just a tender, gently...
Russian-style black bread is the loaf I bake when I want dark, dense, faintly sweet slices for butter and pickles — the color and depth come from a surprising trio of bran cereal, cocoa, and strong black coffee. It's a patient loaf at almost five hours, and...