Cooking Vegetarian: 2,600+ Recipes
Homemade potato gnocchi is four ingredients and one rule: the less flour you work in, the lighter they are. Russets riced while still hot, a beaten egg, and just enough flour to bring the dough together — then ridges rolled to catch the sauce. Done right, they're...
Homemade spinach and herb ravioli is a project that behaves: pasta dough rolled thin around a filling of wilted spinach, hard-boiled eggs, ricotta, butter, and Parmesan. The chopped boiled eggs are the quiet trick, giving the filling body and richness. An afternoon of...
Italian stuffed eggplant — melanzana al forno — fills eggplant shells with their own pulp cooked down with tomatoes, garlic, basil, and parsley, bound with bread crumbs and Parmesan and scattered with pine nuts. The nuts toast into little pockets of crunch as it...
Hearty vegetarian eggplant lasagna layers a scratch tomato sauce of ripe tomatoes, onion, garlic, basil, and red wine with slices of eggplant browned in olive oil. The eggplant stands in for the meat, and it earns the job. It's the lasagna I serve people who...
Vegetarian carbonara with caramelized onions replaces the pork with exactly that — onions cooked slowly to a deep brown sweetness — bound with eggs and Parmesan into a sauce that clings to every strand of spaghetti. A hot pan off the flame cooks the eggs into silk...
Authentic vegetarian fettuccine Alfredo comes down to five ingredients done properly: heavy cream, freshly grated Parmesan, butter, egg yolks, and good fettuccine. The sauce comes together while the pasta drains and thickens fast — the recipe warns you, and it is...
Rich red wine and caramelized onion sauce with spaghetti is elemental cooking at its best: two and a half pounds of red onions cooked down with butter, bay, and a good dry red until they collapse into a glossy, purple-brown tangle. Herbs and a whisper of cayenne keep...
Creamy garden vegetable pasta — conchiglie tutto giardino, shells from the whole garden — tosses carrots, radishes, zucchini, tomatoes, and bell pepper with plenty of butter, dry white wine, and an armful of parsley and basil. Every shell catches a different...
Creamy tomato pasta from scratch — penne al Cardinale — builds its sauce on two pounds of vine-ripened tomatoes cooked down with butter and garlic, then enriched with heavy cream and a spoonful of brandy. It tastes like summer tomatoes dressed for dinner party duty....
Savory asparagus and Swiss crêpes wrap spring asparagus and melted Swiss cheese in tender crêpes, then finish with a warm cucumber-avocado sauce and fruit on the side. It's an elegant main that assembles in about half an hour. The melon and strawberry garnish...
Baked vegetarian pierogi with yeast dough are the easier cousin of the classic: a soft, enriched dough wrapped around a savory mushroom filling, brushed with melted butter, and baked instead of boiled. Twenty-four golden pillows come out of the oven ready for a crowd....
Harvest vegetable quiche with sweet potato and cranberry puts the season on a plate: shredded sweet potato and carrot, tart fresh cranberries, and a soft cream cheese custard fragrant with nutmeg. The cranberries cook down into little bursts of acid against the sweet...