Cooking Vegetarian: 2,600+ Recipes
Crisp, tangy spiced pickled pearl onions are worth every one of the overnight hours they ask. Small white pearls take a long salt-water brine, then a hot soak in vinegar perfumed with cinnamon, cloves, mace, and allspice. They end up sweet, sharp, and warmly spiced —...
Homemade crisp dill pickles come together in under an hour with nothing more than pickling cucumbers, a spiced cider-vinegar brine, and a little patience. Pickling salt keeps the brine clear, whole spices keep it aromatic, and the dill makes it unmistakable. Give them...
Spiced tomato and apple chutney is the pairing you don't expect and then can't stop making. Tart green apples bring a bright edge to ripe tomatoes, bound together with brown sugar, ginger, and mustard seeds. It's a long, slow simmer that fills the...
Rich, complex homemade vegetarian ketchup puts every bottle on the supermarket shelf to shame. Ripe tomatoes cook down with onions, red bell pepper, and warm spices — allspice, cloves, cinnamon, celery seed — sweetened with brown sugar and honey. Two and a half hours...
Spiced pickled peaches are sweet, tart, and warmly spiced — an old-fashioned preserve that deserves a full comeback. Firm peaches hold their shape in a cinnamon, clove, and allspice vinegar syrup that sharpens as it sits. They're stunning alongside savory dishes...
Homemade vegan apple butter is nothing but apples and apple cider cooked down with warm spices until dark, thick, and spreadable. Cinnamon, cloves, and allspice do the perfuming, brown sugar and molasses the deepening, and not a drop of dairy anywhere. It's a...
Honey brandy cream takes four ingredients and ten minutes, and it transforms whatever dessert sits underneath it. The honey keeps the whipped cream softly floral while the brandy makes it grown-up. Finish with chocolate curls and you're done. Looking for a...
Sev puri, Mumbai's beloved street snack, is a crunchy, chaotic pile of crisp puris, potatoes, chickpeas, and two chutneys that lands on the table in 25 minutes. Every bite hits sweet, tart, spicy, and fresh all at once — that's the whole point. Assemble at...
Crispy Indian pakoras — the vegetable fritters sold on every Indian street corner — are potato slivers and paper-thin onion in a chickpea flour batter, fried until shaggy and golden. Turmeric and a pinch of saffron make the batter fragrant as well as crunchy. There's...
These spicy yogurt roasted potatoes, inspired by dum aloo, are par-boiled, tossed in a yogurt-spice marinade, and roasted until the edges crust over while the centers stay fluffy. Garam masala, turmeric, and cumin build the flavor, and the browned yogurt spots are the...
This spicy and addictive eggplant simmers in a coriander-forward broth with ginger and cayenne until it collapses into something glossy and spoonable. A finish of lemon juice and butter (or ghee) rounds the heat, and cilantro on top makes it look as good as it tastes....
Vibrant cantaloupe agua fresca is summer in a pitcher: ripe melon blended with cold water and a touch of honey, poured over ice. It's the drink Mexican markets make look effortless — and it genuinely is, five minutes and a blender. When the summer sun is blazing,...