Cooking Vegetarian: 2,600+ Recipes
Make-ahead vegetarian breakfast burritos are the freezer trick that saves my mornings. Soft scrambled eggs with onion, roasted red peppers, and jalapeño Jack cheese rolled into big flour tortillas, ready to reheat one at a time. Thirty minutes today, breakfast for the...
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...
Capture the essence of a sun-drenched summer day in a glass! This incredibly refreshing Strawberry Agua Fresca is the ultimate thirst-quencher, blending ripe, juicy strawberries into a vibrant, naturally sweet drink. It's simpler than juice, lighter than a smoothie,...
Crispy potato and bean tacos are the best of two taco worlds: golden fried potatoes and creamy refried beans sharing a warm corn tortilla. Shredded cabbage, diced tomato, and your favorite hot sauce finish them — dinner in forty minutes, no meat required. Get ready to...
A Delicious Twist on a Spanish Classic!Forget the potato, we're giving the classic Spanish tortilla a delicious, low-carb makeover! Imagine tender, savory eggplant and sweet, caramelized onions suspended in a perfectly set, golden-brown egg custard. This dish is a...
Golden, gooey fried mozzarella is the appetizer everyone crowds around: shatteringly crisp outside, molten inside, and built from nothing more than cheese, crumbs, and eggs. The two secrets are low-moisture mozzarella and a brief chill before the cheese meets the oil....
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...
Brown sugar glazed carrots are the side dish that disappears first: slender carrots braised in butter and water, then lacquered with brown sugar until the edges caramelize. A dash of nutmeg, a splash of apple cider vinegar, and a squeeze of lemon keep the sweetness...
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...
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...
Classic Provençale omelet with slow-simmered tomato sauce turns two-plus pounds of ripe tomatoes into something silky and fragrant. Bay leaves, basil, and tarragon melt into the long-cooked sauce, with sliced cured black olives for a briny finish. The sauce is the...
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....