Cooking Vegetarian: 2,600+ Recipes
This zucchini and tomato frittata is late-summer dinner at its simplest — soft coins of zucchini and concentrated tomatoes under a basil-flecked blanket of eggs. It is good warm, better at room temperature, and gone by the second day. Looking for a show-stopping...
This elegant spinach ring with tomato cream sauce is old-school entertaining at its best — a baked ring of spinach custard sliced and fanned over a rosy sauce. It looks like culinary school and is really just spinach, eggs, and cream doing graceful work. Looking for a...
This smoked Gouda and roasted potato frittata is the breakfast I make when guests are staying over — potatoes and onions roast first, then eggs and smoked cheese bake over them into a golden, sliceable round. It feeds four generously and reheats like a dream. Looking...
These noodle timbales with pesto cream sauce look like restaurant plating but are really egg noodles baked in a savory custard, then unmolded. A warm cream sauce spiked with pesto makes them feel downright elegant for the effort. Looking for an elegant vegetarian main...
Vegetarian moo shu is the ultimate takeout-at-home project — rehydrated cloud ears and tiger lily buds in a quick, savory stir-fry, wrapped in thin pancakes with dipping sauce. The soaking is the only slow part; the cooking itself takes fifteen minutes. The Ultimate...
These simple Mandarin pancakes for moo shu are thinner than you would believe homemade bread could be — soft, chewy wrappers that fold around any savory filling. Flour, boiling water, and a brush of sesame oil: that is the whole list. Ever wonder how restaurants make...
Akoori — vibrant Parsi-style scrambled eggs — is the weekend breakfast worth waking up for: soft curds folded through sautéed mushrooms, scallions, ginger, and tomato, tinted gold with turmeric. Twenty-five minutes, start to finish. Ready to transform your morning...
This hearty vegetarian chili with bulgur wheat plays a sly trick: the bulgur stands in for ground meat, swelling in the spiced tomato broth until every spoonful feels substantial. Two cans of kidney beans do the rest, and nobody asks what is missing. Craving a bowl of...
This creamy pumpkin soup is October in a bowl — fresh sugar pumpkin simmered with aromatics and stock, then blended smooth with a cool ribbon of sour cream. Skip the can: a real pie pumpkin gives a sweetness you can actually taste. There's nothing quite like a bowl of...
This vegetarian French onion-style cabbage soup gets its deep, almost meaty broth from slowly caramelized onions, mushrooms, and a spoonful of tamari. Peasant cooking at its best: cabbage, potatoes, and patience. There's nothing quite like a steaming bowl of soup to...
This vibrant miso soup with tofu and spinach comes together in twenty minutes and tastes far more restorative than anything from a packet. Cubes of tofu, wilted spinach, and scallions in a clear, savory broth — it is the bowl I want when I am feeling run down. Craving...
This hearty lentil and spinach soup is my cold-weather default — brown lentils, carrots, and plum tomatoes in a deep vegetable broth, finished with a mountain of spinach that wilts in at the end. It feeds a crowd and freezes beautifully. There's nothing quite like a...