Cooking Vegetarian: 2,600+ Recipes
This magical chocolate pudding cake bakes its own hot fudge sauce under a cocoa cake layer — one batter, two textures, pure weeknight wizardry. Serve it warm and watch the spoon fights break out. Prepare to be amazed by what I can only describe as pure kitchen magic!...
This delectable pear upside-down cake is autumn on a plate: ripe Bosc or Anjou pears fanned over a dark brown sugar and butter caramel, with a cinnamon-scented butter cake baked on top and flipped while still warm. The reveal never gets old. There's something truly...
Spicy double ginger gingerbread is dark, sticky, and unapologetically ginger-forward, sweetened with both molasses and honey and backed by cinnamon. Serve it warm from the oven or cold from the tin — it somehow gets better at both ends of the week. There's nothing...
The perfect vegetarian carrot cake with cream cheese icing is the celebration cake I could mix in my sleep by now. Seven carrots' worth of grated carrot and a can of crushed pineapple keep the crumb unbelievably moist under the tangy icing, and it still feeds a...
The only blueberry cake recipe you'll ever need is right here: a buttery crumb scented with vanilla and almond, bursting with blueberries under a crackly streusel topping. Fresh or frozen, the berries stain the edges violet and keep the cake moist for days. The...
This zesty lemon soy sauté is weeknight cooking at its best: zucchini, red bell peppers, and snow peas flash-cooked in butter and oil, then hit with tamari and a hard squeeze of fresh lemon. Fifteen minutes start to finish, and the vegetables stay crisp and glossy....
The most luscious rutabaga gratin you'll ever make layers two pounds of rutabaga with a carrot for sweetness, slow bakes them in heavy cream, and finishes under a golden breadcrumb crust. It has converted every rutabaga skeptic I've served it to. The Most...
Quick sesame broccoli with tamari is the 11-minute side on constant rotation in my kitchen: florets seared crisp-tender, glossed with toasted sesame oil and tamari, finished with a scatter of sesame seeds. Faster than delivery, better than most restaurant versions....
The best sautéed greens with garlic come down to one rule: wide pan, high heat, no lingering. Spinach, kale, or a mix — they wilt in minutes and pick up a glossy garlic-butter finish with a bright squeeze of lemon. Let's be honest, a side of plain, steamed greens can...
From Root to Leaf: The Best Way to Eat Beets! If you've ever looked at a beautiful bunch of beets and tossed the gorgeous greens, this recipe will change your life! We're using the entire vegetable to create a side dish that is shockingly quick, incredibly beautiful,...
Simple sautéed cabbage with fennel seed is the dish that made me rethink cabbage: the seeds bloom in butter and olive oil, the cabbage turns sweet and golden at the edges, and a squeeze of lemon at the end wakes everything up. Twenty-one minutes, one skillet....
These rustic rosemary roasted potatoes are everything a roast potato should be — crisp and golden outside, fluffy inside — thanks to waxy Yukon Golds or reds, good olive oil, and a hot oven. Fifty-five minutes, almost entirely hands-off. There's nothing quite like the...