Cooking Vegetarian: 2,600+ Recipes
Classic leek and Swiss quiche is gentle and golden: buttery soft leeks piled into a short-crust shell with grated Swiss, a dusting of Romano or Parmesan, and a rich custard of eggs and cream, tomatoes on top. The long-cooked leeks turn sweet and almost melting....
Classic Roquefort quiche is blue cheese at its most lovable: crumbled Roquefort and dry farmer or pot cheese set in a milky egg custard in a homemade short-crust shell. The milder cheese stretches the Roquefort so it never overwhelms. A warm slice and a green salad,...
Perfect vegetarian quiche crust comes down to three things: cold butter, ice water, and patience with the chilling. The pastry itself is just flour, fine sea salt, cold butter, and a splash of water, yet it bakes up tender and flaky and holds its own under any...
The easiest, most flavorful herbed farmer's cheese spread is ten minutes away: crumbled farmer cheese mashed with sour cream, dill, chives, lemon juice, and a kick of hot paprika. No cooking at all — and it improves as it sits. Slather it on bread, scoop it with...
Chilled cornmeal pudding with farmer's cheese is mamalyga gone elegant: a buttery yellow cornmeal base set in a mold, then sliced and served with crumbled fresh cheese, sour cream, and black pepper. The long total time is almost entirely hands-off chilling....
Decadent Camembert Liptauer cheese spread puts ripe Camembert where the farmer cheese usually sits, whipped with softened butter, dark beer, capers, and caraway. It's fancier than the pub version and just as spreadable. Make it in the morning, chill it well, and...
Creamy pub-style beer cheese spread — a Liptauer by ancestry — whips farmer's cheese and cream cheese with lager, capers, and finely minced onion, finished with a rust-red dusting of paprika. It's assertive, spreadable, and made for pumpernickel and...
This creamy garlic and herb cottage cheese dip takes ten minutes: cottage cheese and sour cream whipped with a fistful of garlic, parsley, and chives. It's the kind of thing you keep in the fridge for crackers, raw vegetables, and spooning onto toast. Made a few...
Rustic Italian cheese fondue, vegetarian fonduta, is the Alpine classic: Fontina and provolone melted into garlic-scented white wine, kept glossy with a little flour. Slow stirring and gentle heat are the whole technique. Set the pot out with cubes of Italian bread,...
Crispy and creamy egg croquettes are old-school party food: a béchamel of butter, flour, and warm milk folded with sieved hard-boiled eggs and Parmesan, chilled, shaped, and fried to a deep gold. The trick is the contrast — a cracking crust over a soft, delicate...
Cheesy green chili corn pudding is what I bring to every potluck from September through the holidays: fresh corn kernels suspended in a soft, savory custard with sharp Cheddar and mild green chilis. The edges bake up golden while the middle stays creamy. Sweet corn,...
A cheesy walnut eggplant bake layers soft eggplant with red onions, garlic, plum tomatoes, and white wine, all bubbling under Fontina and mozzarella. Toasted walnuts run through it for crunch against all that melt. It slices neatly and reheats even better the next...