Cooking Vegetarian: 2,600+ Recipes
A quick and elegant vegetarian omelet for one — that's what this arugula, ricotta, and sun-dried tomato recipe delivers. Low, gentle heat is the entire secret: the eggs stay tender while spoonfuls of ricotta just warm into soft clouds. Twelve minutes, start to...
Warm quinoa salad with spinach, apple, and walnuts is the recipe I make the first week apple season hits. Hot quinoa straight off the stove wilts the baby spinach just enough to tame its bite, while the diced apple stays crisp and sweet. Toasted walnuts run through...
Smoky grilled portobello mushroom sandwiches are my answer to cookout season — meaty caps, charred red onion rings, and sweet strips of yellow pepper stacked on toasted kaiser rolls with basil pesto. Scraping the gills out of the portobellos keeps everything tidy and...
The most luscious rutabaga gratin you'll ever make layers two pounds of rutabaga with a carrot for sweetness, slow bakes them in heavy cream, and finishes under a golden breadcrumb crust. It has converted every rutabaga skeptic I've served it to. The Most...
Creamy chestnut puree is holiday elegance from six humble ingredients — chestnuts simmered and whipped with cream, milk, butter, and a pinch each of salt and sugar. It deserves a place beside your holiday roast, savory or sweet depending on where you nudge it. Imagine...
Instant Pot spiced pecans are the keto-friendly snack I make on repeat all fall — buttery pecans dusted with cinnamon, nutmeg, ginger, and a whisper of cayenne, with no refined sugar in sight. Get ready for your kitchen to smell like pure holiday magic! These Instant...
Arugula salad done right is the beauty of simplicity in a bowl: peppery leaves, good olive oil, a squeeze of lemon, and a snowfall of grated Parmesan. Ten minutes, no cooking, and it outperforms salads with three times the ingredients. The Beauty of Simplicity:...
Cauliflower and cashew croquettes are my favorite way to turn one humble head of cauliflower into twelve golden, snackable little bites. The mixture cooks into a thick, dough-like base, chills until firm, then gets dipped in egg and breadcrumbs and fried crisp — a...
Hearty oatmeal scones are built for real breakfasts: old-fashioned rolled oats, whole wheat and all-purpose flour, brown sugar, and cold butter, all brought together with buttermilk or yogurt. Seventeen minutes in the oven turns them golden and sturdy. The optional...
Wholesome whole wheat pancakes with crispy edges follow one rule: butter in the pan, every single time. The batter is whole wheat pastry flour, eggs, milk, and real maple syrup, with melted butter mixed right in. Warm syrup and fresh fruit on top — thirty-five minutes...
The best ever crunchy homemade granola comes down to one technique: press it down before baking and leave it alone, so it bakes into extra-large clusters instead of crumbs. Oil and honey coat rolled oats, coconut, seeds, and walnuts, with raisins and cranberries...
This simple fruit salad with strawberry-lime yogurt sauce dresses up the season's best fruit in fifteen minutes of work. Strawberries blended with honey, lime, and yogurt become a pink, pourable sauce for blueberries, melon, mango, and banana. Light, bright, and...