All Vegetarian Recipes: 2,600+ Plant-Based Ideas

Ingredients 1 qt (32 fl oz / 946 ml) fresh whole cow’s milk 3 tbsp (1.5 oz / 45 g) plain yogurt starter (homemade or commercial), smooth Optional for firmer body: 0.5 cup (2.3 oz / 65 g) non-instant, non-fat dry milk powder 0.33 cup (2.6 fl oz / 80 ml) milk, room...

Black pepper ghee, kala mirch ghee, is the finishing fat I reach for most — whole peppercorns toasted and steeped in slow-simmered butter until the ghee carries their warm bite and piney aroma. Strained clear, it turns eggs, rice, or roasted vegetables into dishes...

Cumin-flavored ghee, jeera ghee, infuses slow-cooked ghee with cumin seeds and curry leaves, straining out everything but their warm, savory perfume. A spoonful over dal or rice instantly tastes like it came from a much more patient cook. It keeps like plain ghee and...

Oven-method ghee, choola ghee, is the set-it-and-nearly-forget-it way to make ghee: unsalted butter in a heavy ovenproof pot, left undisturbed in a low oven until the milk solids toast to a deep gold at the bottom. No hovering, no adjusting the flame — the gentle,...

Stove-top ghee, sada ghee, is unsalted butter cooked slowly until its milk solids toast and sink, leaving behind pure golden fat with a nutty, caramel-leaning aroma. Two cups of butter become a jar of the most useful cooking fat in the kitchen — high smoke point, long...

Mango-maple syrup butter, aam makhan, is a fruit butter worth keeping in the fridge door — softened unsalted butter and cream cheese whipped with ripe chopped mango, pure maple syrup, and a strip of orange zest. It's part spread, part dessert, and dangerously...