Cooking Vegetarian: 2,600+ Recipes
Homemade butternut squash tortellini sounds like a project and folds together faster than you'd think — especially if you use the recipe's time-saving triangles. Sweet baked squash, Parmesan, and a whisper of nutmeg get sealed inside tender egg pasta....
Hearty mushroom baked ziti is the ultimate comfort food for meatless dinners that don't feel like a compromise. Mixed mushrooms browned properly give the tomato sauce a deep, almost meaty backbone, layered with mozzarella between big tubes of pasta. One pan, six...
From-scratch baked macaroni and cheese is the casserole I make when nothing but a bubbling, golden-topped dish of comfort will do. The sauce is a real one built on butter, flour, and milk, with bay leaves steeped in and sharp cheddar melted through. Twenty extra...
This 15-minute clean-out-the-fridge vegetable stir-fry is the weeknight answer to a produce drawer that needs clearing. Carrot, celery, and snap peas stay crisp under a garlicky ginger-and-soy finish. Nothing here needs soaking, marinating, or thinking — just a hot...
Simple and delicious stir-fried broccoli is the version that made me stop ordering vegetable sides at takeout places — crisp-tender florets in a glossy soy glaze, start to finish in twenty minutes. A pinch of sugar in the sauce rounds out broccoli's slight...
Quick and easy asparagus stir-fry lands on the table in twenty minutes flat, which is exactly as fast as it sounds. Garlic and dried chiles sizzle in hot oil, the asparagus sears, and a final splash of soy and dark sesame oil pulls it together. Crisp, glossy, and a...
Perfectly steamed artichokes are less a recipe than a ritual — trim, steam, and settle in for the slow, leaf-by-leaf work of eating them well. Thirty minutes of steam turns the leaves tender at the base, ready for dipping. Melted butter or vinaigrette alongside is all...
Spiced stir-fried bean sprouts are done before your rice is — five minutes in a hot pan and you have a crunchy, spicy, slurp-worthy side. Ginger and a warm spice blend hit the oil first so everything that follows picks up the flavor. This is fast food the way it...
Sautéed Brussels sprouts with hazelnuts and balsamic glaze converted my sprout-hating brother, which is the highest praise I can offer. Shredded sprouts cook in minutes, the nuts toast in the same pan, and the balsamic reduces to a sweet-tart gloss. Fresh herbs on top...
Simple roasted or grilled asparagus is the side I rely on all spring — fifteen minutes of cooking and spears that come out sweet with lightly charred tips. Olive oil, salt, and pepper are genuinely all it needs, with lemon wedges at the table. The grill adds smoke,...
The best crispy Brussels sprouts you'll ever make start with a very hot oven, halved sprouts placed cut-side down, and the discipline not to stir too soon. Garlic goes in partway through so it roasts instead of burning, and balsamic vinegar lands at the end for...
Get ready to add a stunning splash of color and flavor to your table! This Braised Red Cabbage with Apples is a classic for a reason. It strikes the perfect balance between sweet, tangy, and savory, with tender cabbage and soft chunks of apple melting in your mouth....