Cooking Vegetarian: 2,600+ Recipes
Aloo sak, a rustic village-style 'dry' saag aloo, is potatoes and greens cooked down with nothing more than ground spices, a little sugar, and a finishing splash of lemon. The potatoes are pre-cooked so they fry rather than boil, and the spinach and mixed...
Tamatar sak — Indian spinach with crispy pappadam noodles — is the vegetable side I make when I want a little drama. A tangy tomato sauce cooked with cumin, curry leaves, and green chilies envelops piles of fresh spinach and basil, and shattered crisp-fried pappadams...
These vegetarian Asian sesame tahini noodles are a 15-minute dinner built on a creamy, nutty sauce of tahini, soy sauce, and toasted sesame oil. Fresh ginger and garlic give the dressing a kick, while thin-sliced red bell pepper and snow peas keep every forkful...
Authentic Thai peanut sauce with crispy fried tofu is the combination that ruins restaurant takeout for you. The sauce builds from red and Mussaman curry pastes, coconut milk, roasted peanuts, and tamarind into something rich and complex, while cornstarch-dusted tofu...
Udon noodle salad with creamy sesame dressing is the fifteen-minute lunch I could eat every day. Thick, chewy udon tosses with crunchy broccoli slaw and pickled ginger under a mayo-soy-sesame dressing, finished with furikake. It is cool, it is quick, and it packs...
Everything's bigger in Texas, and that includes flavor! We're taking classic, creamy mac and cheese and giving it a fiery, five-alarm makeover. Imagine a rich, velvety cheese sauce infused with zesty salsa, studded with spicy habanero cheese, and topped with a crunchy...
Ziti with peppers and marinated mozzarella is the pasta dish that made me start marinating cheese on purpose. Fresh mozzarella sits in olive oil, garlic, fresh herbs, vinegar, and red pepper flakes while sweet peppers and onions cook down into the sauce. Tossed with...
Purple potato and pesto gnocchi salad is the colorful twenty-five-minute side that upstages the main. Tender gnocchi and cubed purple potatoes toss with broccolini, artichoke hearts, and capers in a glossy pesto dressing sharpened with red wine vinegar. Pan-fry the...
Italian stuffed portobello mushroom is dinner for one that feels intentional, not improvised. A big four-to-five-inch cap holds orzo in tomato sauce under melted mozzarella and chopped tomato, scented with dried oregano. Forty minutes, one roasting pan, one very happy...
Savory artichoke and goat cheese galette is rustic baking at its most forgiving. A free-form puff pastry round folds up around artichoke hearts, red pepper, olives, capers, and crumbled goat cheese — no pan, no perfection required. Sixty-five minutes later you have a...
This spinach and potato roulade bakes a savory spinach filling inside a tender potato dough, then slices into a gorgeous pinwheel at the table. It looks like a centerpiece project, but it asks for nothing fancier than Russets, eggs, and fresh spinach. Imagine the...
These spinach and ricotta gnocchi, known in Lombardy as malfatti, skip the potato and land as tender little dumplings bound with egg yolks and a whisper of nutmeg. They come together in one bowl and swim in melted butter and Parmesan — pure comfort with almost no...