Cooking Vegetarian: 2,600+ Recipes
This roasted pepper and fresh mozzarella salad is summer antipasti on a plate — sweet charred peppers, milky mozzarella, and briny Kalamatas with olive oil and oregano. It needs under an hour, most of it hands-off roasting. Ready to transport your taste buds to a...
This creamy 5-minute garlic tofu dressing or dip is the blender trick I rely on when the fridge is nearly empty but dinner still needs sauce. Tofu does the work that mayo or cream would do elsewhere — neutral, protein-rich, endlessly blendable. Unlock the secret to...
This incredible creamy dill dressing takes five minutes to whisk together and improves almost everything it meets — salads, potatoes, sandwiches, dip trays. Plain yogurt and mayonnaise make it tangy and light in a way bottled dressing never manages. There's something...
This stunning layered vegetable pâté with herb mayonnaise is the vegetarian centerpiece I bring out when the table needs a little drama. Carrot and leek layers bake separately, then stack into sliceable, terrine-style portions — most of the time is hands-off. Looking...
Classic all-purpose vinaigrette deserves a permanent spot in your fridge door: red wine vinegar, Dijon, garlic, and good olive oil, whisked together in five minutes. Once you stop buying bottled dressing, every salad you make gets better. Say goodbye to bland,...
Avocado and bathed bread in garlic vinaigrette is exactly what it sounds like — crisp toasted bread taking a quick dip in garlicky dressing, topped with slices of buttery ripe avocado. Fifteen minutes, a handful of ingredients, and it disappears like a restaurant...
Tender asparagus with vinaigrette is a foolproof 15-minute side that makes spring asparagus taste like it came from a French bistro. A garlicky Dijon vinaigrette and a scattering of minced hard-boiled yolk do all the work. Are you tired of wrestling with tough,...
Arugula salad done right is the beauty of simplicity in a bowl: peppery leaves, good olive oil, a squeeze of lemon, and a snowfall of grated Parmesan. Ten minutes, no cooking, and it outperforms salads with three times the ingredients. The Beauty of Simplicity:...
Greek-inspired stuffed mushrooms are the ultimate crowd-pleasing appetizer: cremini caps piled with a walnut, feta, and dill filling and baked until bubbling. They go from cutting board to table in about 35 minutes and never survive the party. The Ultimate...
This ridiculously creamy homemade hummus beats anything from the supermarket, and its secret is embarrassingly simple: ice-cold water whipped in at the end. About 10 minutes in a food processor and you have a bowl as smooth as your favorite restaurant's. Let's be...
Pesto crostini, nothing more than toasted French bread with a generous swipe of pesto, is the fastest appetizer I know — about 9 minutes from loaf to platter. With only two components, quality does all the work: a good baguette and a pesto you would happily eat with a...
This spicy curried eggplant dip, made baingan bharta style, gets its soul from one step: charring the eggplant until the skin blisters and the flesh turns smoky. The rest is a quick masala of butter, cumin, turmeric, and tomato, finished with a spoonful of yogurt. If...