Cooking Vegetarian: 2,600+ Recipes
Classic pasta e ceci, the Italian chickpea and pasta soup, is comfort cooking at its most economical. A can of chickpeas, a can of crushed tomatoes, and a handful of ditalini turn into something silky and warming. It's the kind of soup that costs almost nothing...
Rainbow chard and barley soup is cold-weather food at its coziest. Chewy pearl barley, creamy cannellini beans, and tender chard swim in a garlicky broth, finished with a bright squeeze of lemon. It reheats beautifully, which is lucky, because you'll want it...
Zesty lime and green onion hummus is a bright little detour from the lemon classic. Scallions and a big hit of fresh lime whir into chickpea-tahini cream, and a dusting of paprika finishes it off. Ten minutes in the food processor, start to finish. A Zesty Twist on a...
Healthy artichoke dip with a twist proves you don't need a pint of mayo for a bubbling, crowd-pleasing dip. Artichoke hearts and white beans make it substantial, while lemon and a few shakes of Tabasco make it sing. Nobody guesses how light it is. Get ready to...
Green olive and edamame dip is the great guacamole impersonator. It looks the part, scoops the part, and brings its own briny, buttery personality that makes people forget the avocado never showed up. Serve it anywhere guacamole would go. Get ready for the ultimate...
Roasted red pepper and walnut dip, better known as muhammara, is the sweet-smoky-spicy spread I make when I want dinner guests to demand the recipe. Jarred roasted peppers, toasty walnuts, and a chili warmth sweetened with maple or pomegranate molasses do the talking....
This green power dip of spinach and edamame is the ultimate way to eat your vegetables by the scoopful. Green chiles, scallions, and a whole lemon whir in with them, so every bite is bright, gently warm, and protein-packed. The blender does all the work. The Ultimate...
Spicy harissa white bean dip is the ten-minute appetizer with actual personality. Creamy Great Northern or cannellini beans get whipped with tahini and lemon, fired up with harissa, and showered in scallions. Scoop, repeat, repeat again. Don't be fooled by its simple,...
Simple homemade pita chips are better than anything from a bag — pita rounds brushed with olive oil, cut into triangles, and baked until they crackle. They're also the best possible use for pita that's gone a little stale. Ever wonder why some dips just...
Creamy avocado lime soup with crispy tortilla strips is weeknight comfort with a California accent. Silky blended avocado floats in a salsa-scented broth, finished with a squeeze of lime and a tangle of crunchy corn-tortilla strands. It's on the table in about...
Classic tomato and olive bruschetta is summer on a slice of grilled bread. Juicy chopped tomatoes and Kalamata olives soften in olive oil while the toast grills, and everything meets just before the first guests arrive. It tastes like August in the best way. Transport...
Savory black olive tapenade twists are what I bake when I want to look fancy with almost no effort. A sheet of store-bought puff pastry, a jar of tapenade, a twist of the wrist, and out come two dozen salty-golden bites. They never survive the first drink. Looking for...