Cooking Vegetarian: 2,600+ Recipes
Homemade mayonnaise in ten minutes is small kitchen magic: one room-temperature egg yolk, Dijon mustard, lemon juice, and a slow stream of neutral oil whisked into something glossy and impossibly silky. Once it's in the fridge, the jarred stuff stops qualifying....
Homemade ketchup is the weekend project that ruins the bottle for you: ripe tomatoes simmered down with bell pepper, onion, celery, and garlic, sweetened with brown sugar and lifted by pickling-spiced cider vinegar. It tastes like actual tomatoes, and it keeps in the...
Grilled pineapple and onion salsa is what the hot grill is for: caramelized pineapple and charred red onion tossed with fresh chile, lemongrass, basil, and lime. Sweet, smoky, and sharp in the same bite, and it takes twenty minutes while the main event cooks. A Taste...
Homemade grainy mustard is a five-ingredient project that pays off for months: yellow and brown mustard seeds soaked and blended coarse with red wine, sherry vinegar, and salt. It is shockingly sharp on day one and settles into something jar-worthy within a week. If...
Ginger-scallion sauce is the condiment I keep in a jar and put on everything: minced ginger, scallions, and garlic, hit with smoking-hot oil so they sizzle into something aromatic and faintly sweet. Salt rounds it out, and it makes plain rice a dish. If there's one...
Homemade salsa fresca — pico de gallo by its proper name — is nothing more than ripe tomatoes, white onion, garlic, chile, cilantro, and lime, chopped and salted with care. Fifteen minutes, and it's the freshest thing on any table it lands on. There's nothing...
Pico de verde — the fresh tomatillo salsa that answers pico de gallo — is raw chopped tomatillos, poblano, scallions, garlic, cilantro, and lime in one bright, crunchy bowl. Ten minutes, no cooking, and completely its own thing next to any red salsa. Dive into the...
Homemade infused oil is the laziest way to make vegetarian food taste expensive: warm olive or neutral oil with one well-chosen flavoring — herbs, whole spices, crushed garlic, or ginger and shallots — until the oil carries their perfume. Twenty minutes, then...
Plant-based fish sauce is the umami hack that unlocks Thai and Vietnamese cooking without the anchovies: soy sauce, lime, palm sugar, garlic, and optional dulse simmered into a salty-sour condiment that behaves beautifully in dips and dressings. Fifteen minutes, one...
Fast down-home vegetarian barbecue sauce is my twenty-minute weeknight weapon: ketchup, red wine, vinegar, and vegetarian Worcestershire simmered with chili powder, onion, and garlic into something smoky-sweet and punchy. Brush it on anything that grills and stand...
Salsa verde — cooked tomatillos and roasted poblanos blended with onion, garlic, Mexican oregano, and lime — is the tart, gently smoky sauce that runs my kitchen all season. Thirty minutes, one blender, and a jar that improves nearly everything it touches. The Only...
Coconut cilantro chutney in ten minutes is my South Indian-style obsession: unsweetened coconut, fresh ginger, green chile, cilantro, and cumin blended cool and creamy with a squeeze of lime. No cooking, one blender rinse, and it makes plain rice considerably more...