Cooking Vegetarian: 2,600+ Recipes
Cheesy eggplant stuffed mushrooms take very large, firm portobellos and fill them with a garlicky sauté of eggplant, red bell pepper, and red onion, bound with tomato paste. A splash of white wine vinegar lifts the whole filling out of heaviness. Four big caps make a...
Crispy fried mushrooms are the appetizer that disappears before the rest of dinner is even set. Whole firm mushrooms go flour, egg, and seasoned crumbs, then into hot oil until deep gold. A snowfall of Parmesan and one of the sauces on the side — that's the whole...
The ultimate comfort food, crispy potato kugel, deserves the crackly edges this version chases on purpose. Grated russets and onion bake in a hot, oiled pan until the outside shatters and the middle stays custardy. With sour cream or applesauce alongside, it's a...
This braised red cabbage with apples is the Rotkohl that turns a simple plate into October. Shredded cabbage braises slowly with tart green apples, brown sugar, cider vinegar, and warm spices until glossy and tender. It's sweet-tart, deeply cozy, and even better...
This layered eggplant casserole with tomato and spinach is humble food, cooked properly. Golden, olive-oil-brushed eggplant alternates with herbed tomatoes and spinach, then bakes until the layers melt together. Chives and celery leaves make it taste like...
These hearts of palm stuffed tomatoes are the retro party bite I still make for every crowd. Crunchy hearts of palm marinate in an olive oil and white wine vinegar dressing, then pile into firm tomato cups. Twenty pieces from one recipe — and they vanish anyway....
These zesty Italian marinated mushrooms are the antipasto plate's quiet star. White or cremini mushrooms simmer briefly in a spiced vinegar brine, then steep in olive oil with garlic, oregano, thyme, and basil for hours. By evening they're tangy, herbal, and...
This classic creamy cucumber salad is the cool, dill-flecked side every summer table needs. Three and a half pounds of Kirby cucumbers get salted until they surrender their water, then folded into full-fat sour cream brightened with lemon. It's nostalgic, cold,...
This light and airy zucchini soufflé is summer's easiest way to feel fancy. A pile of fresh zucchini and sweet onion bakes into something cloud-soft, perfumed with basil and finished with Parmesan. It is the dish I make when the garden will not stop producing....
Broccoli and walnut soufflé sounds fancy and behaves like a casserole: a cheese-flavored white sauce folded with cooked broccoli, walnuts, and whipped egg whites, then risen into a golden, quivering crown. Seventy minutes, most of them oven patience. The dinner-party...
Creamy avocado vinaigrette is what happens when guacamole learns to pour: ripe avocado blended with lemon juice, two oils, garlic, and a dash of hot sauce into a dressing that clings to greens instead of pooling. Five minutes, one jar. It makes anything green taste...
Unlock the secret to incredible Middle Eastern flavor with this foolproof, creamy tahini sauce! In just five minutes, you can whip up a batch of this liquid gold that will elevate everything from falafel bowls to roasted vegetables. Forget store-bought versions; this...