Cooking Vegetarian: 2,600+ Recipes
Crispy bhindi fry - the Indian okra stir-fry with a devoted following - lives or dies on one rule: the okra goes into the pan bone-dry. Respect that, and the slime question never comes up. If you've ever been hesitant to cook with okra because of its infamous 'slimy'...
Garbanzo and bulgur croquettes are the quiet stars of a mezze table: soaked bulgur and crushed chickpeas seasoned with butter, garlic, cumin, and a pinch of cinnamon, brightened with lemon juice and cilantro. They shape into thirty small, satisfying pieces and cook to...
Decadent Brie and farmer cheese croquettes are everything a fried appetizer should be: a velvety base of Brie and farmer cheese bound with egg yolks and béchamel, chilled until firm, breaded, and fried until the crust snaps. Cayenne, paprika, and nutmeg run through...
Prepare to be amazed by the elegant simplicity of this Creamy White Bean Pâté. It's a velvety, savory spread that transforms humble beans into a sophisticated appetizer worthy of any dinner party. With an earthy depth from sautéed vegetables and a bright, fresh lift...
Savory mushroom pâté, the perfect make-ahead appetizer, is what I bring to every winter party: baked mushrooms, celery, and shallots bound with ricotta and eggs, chilled until firm enough to slice. Herbed with basil, oregano, and rosemary, it tastes far richer than...
Transport your taste buds to the sunny shores of Mauritius with this incredibly simple and refreshing Tomato Rougaille! This classic Creole dish is a celebration of fresh, vibrant ingredients. It's a no-cook sauce that comes together in minutes, making it the perfect...
Authentic Kashmiri kahwa — saffron tea — is a golden brew of green tea, cardamom, cinnamon, and saffron, finished with flaked almonds. Fifteen minutes on the stove and it warms you from the first sip to the last. Ever been wrapped in the warm, fragrant embrace of a...
Avocado and honey lassi is the creamiest thing my blender makes: very ripe avocado whips into yogurt until it tastes like fruit that thinks it is cream, with cinnamon, honey, and a whisper of rose water. It takes minutes and fills you like a small meal. A Taste of...
Creamy charred broccoli with cardamom and almonds is the side dish that steals the meal. Deeply charred florets fold into a cool sauce of softened cream cheese, Greek yogurt, and ground almonds, perfumed with cardamom and a whisper of fresh nutmeg. Thirty minutes,...
Mushroom and walnut samosas are my favorite way to enjoy the classic snack without a hint of potato filler. Toasty walnuts give the cremini mushroom filling a meaty depth, while black mustard, cumin, and nigella seeds keep every bite firmly Indian. Budget about an...
Vibrant spinach nigiri proves a sushi topping doesn't need fish to be beautiful. Blanched spinach, seasoned with dark sesame oil and salt, drapes over pressed rice and gets a belt of nori with black sesame seeds. Forty-five minutes, most of it rice time, and the...
Miso glazed eggplant — nasu dengaku — is the dish that made me love eggplant. The glaze is just miso, sugar, mirin, and sesame oil, painted over scored eggplant and broiled until caramelized at the edges. Twenty-five minutes later you have something sweet, savory, and...