Cooking Vegetarian: 2,600+ Recipes
The ultimate creamy guacamole, in my house, owes its silky texture to one humble addition: a spoonful of sour cream. Ten minutes of mashing and folding, and you have a guacamole that stays green longer than the classic version — not that it ever lasts that long....
This creamy ricotta herb spread takes 10 minutes to stir together and has saved more last-minute gatherings than anything else in my repertoire. Ricotta and Parmesan blended with garlic, basil, and parsley taste like far more effort than they are. If you've ever found...
Have you ever wanted to make your own cheese at home? It sounds complicated, but I'm about to let you in on a little secret: you can make the most incredible, creamy, and tangy cheese spread with just one main ingredient – yogurt! This Middle Eastern staple, known as...
This simple and refreshing vegetarian tzatziki dip takes 15 minutes to stir together and improves everything it touches, from warm pita to roasted vegetables. Full-fat Greek yogurt, cool cucumber, garlic, and dill — then a short rest in the fridge to let the flavors...
Cauliflower and cashew croquettes are my favorite way to turn one humble head of cauliflower into twelve golden, snackable little bites. The mixture cooks into a thick, dough-like base, chills until firm, then gets dipped in egg and breadcrumbs and fried crisp — a...
Oven-roasted sweet potato home fries with sweet onions have rescued more slow weekend breakfasts at my house than I can count. Everything roasts on one sheet pan for about an hour, which leaves you free to make coffee while the edges go deeply caramelized. Ready to...
The easiest, crispiest home fries ever come from waxy potatoes, a hot pan, and the patience not to stir: Yukon Gold or red potatoes, a good soak for extra crispness, and a crust that forms only when you leave it alone. Paprika gives the diner color; diced onions make...
Homemade prune butter — povidla — is a taste of old-world Europe in a jar: plump pitted prunes simmered with orange juice, lemon, a little sugar, and a pinch of salt until dark, thick, and intensely fruity. An hour at the stove, most of it occasional stirring. Spread...
Hearty oatmeal scones are built for real breakfasts: old-fashioned rolled oats, whole wheat and all-purpose flour, brown sugar, and cold butter, all brought together with buttermilk or yogurt. Seventeen minutes in the oven turns them golden and sturdy. The optional...
Wholesome whole wheat pancakes with crispy edges follow one rule: butter in the pan, every single time. The batter is whole wheat pastry flour, eggs, milk, and real maple syrup, with melted butter mixed right in. Warm syrup and fresh fruit on top — thirty-five minutes...
Perfect Irish soda bread skips the yeast entirely: buttermilk (or plain yogurt) reacts with baking soda for lift, cold butter cut into the flour keeps it tender, and raisins with caraway seeds make it classic. Shape, score, brush with milk, bake. Seventy-five minutes,...
The best ever crunchy homemade granola comes down to one technique: press it down before baking and leave it alone, so it bakes into extra-large clusters instead of crumbs. Oil and honey coat rolled oats, coconut, seeds, and walnuts, with raisins and cranberries...