Cooking Vegetarian: 2,600+ Recipes
Hearty mushroom barley soup is a bowl of mountain comfort — the kind of thing you want after a cold day. Pearl barley simmers in broth with mixed mushrooms, butter, and a dash of soy sauce until everything is plump and savory. Eighty minutes, mostly hands-off, for a...
West African peanut stew — maafe — is the creamy thirty-minute stew I make when the pantry looks empty. Peanut butter, tomato paste, and ripe tomato simmer into a silky orange broth with spinach and a cayenne edge, finished with chopped peanuts. It tastes slow-cooked,...
This sweet and tangy tamarind raisin chutney is a no-cook, five-minute condiment: raisins, tamarind concentrate, ginger, and cayenne blended into a dark, glossy spoonful. It's the classic Indian dipping sauce that makes every fried snack taste finished. Get ready...
This smoky eggplant raita — baingan raita — folds fire-roasted eggplant into thick yogurt with ginger, garam masala, and fresh tomato. Roasting the eggplant until the skin chars is what makes the dish; that smoke against the cool yogurt is a trick worth learning....
There's nothing quite like a bowl of chilled, creamy cucumber raita to balance the fiery heat of a delicious Indian meal. This simple, refreshing yogurt dip is the ultimate cooling agent, turning any spicy curry or biryani into a perfectly harmonious feast. My recipe...
Spicy banana raita sounds improbable and tastes inevitable: sweet mashed ripe banana and coconut folded into thick yogurt under a mustard seed and cayenne tempering. Sweet, cool, and faintly hot at once, it's the side dish that makes guests ask questions and then...
Tomato coconut raita is the cooling side Indian food dreams of: ripe tomatoes and shredded coconut folded into thick yogurt under a sizzling mustard seed tempering. It takes minutes, and it rescues any spicy main from itself. A Refreshing Twist on a Classic Side!Tired...
Simple fresh tomato sauce from scratch rewards you out of all proportion to its effort: ripe tomatoes, butter, garlic, a splash of red wine, and a pinch of thyme simmered down into a sauce with real depth. A spoonful of flour keeps it perfectly clingy. This is...
Spicy sauce mousseline, hollandaise folded with whipped cream, is what happens when a rich sauce learns to float. The paprika warmth makes this version anything but shy. It takes twenty minutes, most of them borrowed from the classic hollandaise recipe it builds on....
Stunning chilled cherry soup is exactly that: dark sweet cherries simmered into a ruby broth with white wine and lemon, chilled until frosty, and crowned with cold cream. It's the classic Central European summer fruit soup, and it could not be simpler. Don't...
Chilled buttermilk and potato soup is cold-soup comfort food: waxy potatoes folded into well-chilled buttermilk with dill, cucumber, green onion, and cilantro. A pinch of cumin keeps it from being merely cold and creamy. It's the soup you want when the kitchen is...
Chilled beet soup, chlodnik, is summer in Poland's favorite color: shocking pink from young beets and their greens, cooled with cold lager, and finished with sour cream, cucumber, dill, and halved hard-boiled eggs. It takes time to chill and almost none to make....