Cooking Vegetarian: 2,600+ Recipes
Bengali aloo mooli sabji - potatoes and radish stir-fried with a ground poppy seed masala - is quiet, fragrant, everyday Bengali cooking. The kalonji tempering at the start marks it unmistakably. Step into the heart of Bengal with a recipe that carries the soul of...
Crispy South Indian okra with coconut saves its two best moves for last: salt only once the okra has crisped, then fresh grated coconut into the hot pan. Mustard seeds and asafetida set the South Indian tone from the start. Tired of slimy okra? You're not alone! For...
Slow-braised cauliflower with garden peas - gobhi matar sabji - turns two ordinary vegetables into something gentle and quietly spiced. Curry leaves or bay, a whisper of turmeric, and your choice of creamy finish. Forget boring, boiled cauliflower! The secret to...
Sun-dried urad dal badi, Bengali style - phoola badi - is a pale, delicate nugget flecked with white poppy seeds. There is no cooking at all: soak, grind, whip, shape, and hand it to the sun. Step into the heart of a Bengali kitchen and you'll find a jar of these...
Punjabi urad dal badi is the spicy one of the family - a sun-dried lentil cake loaded with crushed coriander, cumin, fennel, black pepper, and a serious dose of red chili. Fry a few and your dal or sabji suddenly has backbone. Unlock the secret to next-level...
Spicy tomato and mung bean dumplings - moong tamatar badi - concentrate a whole pot of tomato masala into sun-dried nuggets the size of a thumbnail. They fry up crisp, then turn irresistibly spongy in sauce. There's something incredibly satisfying about making a...
Moong dal badi - sun-dried lentil nuggets - turns a cheap bag of yellow moong dal into a pantry ingredient that flavors vegetable dishes for months. You soak, grind, and whip the batter, then give it to the sun. Unlock a secret of the traditional Indian pantry with...
Creamy chipotle white bean dip is the ten-minute party dip everyone asks about. Navy beans whip up fluffy with sour cream, orange juice concentrate, lime, and smoky chipotle purée, then get finished with diced onion and cilantro. The citrus-and-smoke combination is...
Healthy homemade baked falafel gets everything right: crisp outside, tender herbed inside, and not a drop of frying oil. Canned chickpeas whirl with onion, garlic, parsley, and a warm blend of coriander, cumin, turmeric, and cayenne, bound with flour and oven-baked....
Asparagus and Parmesan frittata is the thirty-minute dinner I rely on all spring. Sweet sautéed onion and garlic, tender asparagus, and eggs loaded with grated Parmesan, cooked gently until just set. It is equally welcome at brunch with a salad or at nine o'clock...
Baked vegetarian chiles rellenos give you all the cheesy, blistered-pepper joy of the classic without a trip to the fryer. Poblanos stuffed with grated Monterey Jack, napped in an eggy, cumin-scented batter and baked until puffed and set. Fifty minutes, five servings,...
Vibrant spiced cranberry orange relish is the fresh, bold answer to the canned log on every holiday table. Whole cranberries burst with orange, ginger, cinnamon, and cardamom into a glossy, spoonable relish. It takes under an hour and genuinely tastes better on day...