Cooking Vegetarian: 2,600+ Recipes
The ultimate comfort in a bowl: baked potato soup is what this recipe delivers — jacket-potato flavor with the oven doing the first job, then butter, onion, sour cream, and a pour of cream to finish. Chives on top make it official. It is Sunday-afternoon food that...
Heritage tomatoes and Yorkshire Fettle on toast is peak-summer eating — marinated tomatoes piled on thick slices of herbed soda bread, finished with crumbled cheese and parsley. Salting and sugaring the tomatoes ahead pulls out their juices, and that juice becomes the...
Charred asparagus and quail's eggs with peas and lime vinaigrette is spring on a plate — blistered spears, jammy little eggs, sweet peas, and a sharp lime dressing that ties it all together. It reads far fancier than its 35 minutes suggest. Pea shoots on top are...
These blue cheese and sunflower seed stuffed mushrooms are the appetizer that vanishes first — cremini caps filled with a creamy blue cheese mixture and a scattering of toasted, crunchy sunflower seeds. They bake in about 20 minutes and need nothing more than a...
Creamy celeriac and apple soup with roasted walnut oil is winter comfort with a dinner-party soul — celeriac and potato simmer to silk, Granny Smith apple keeps every spoonful bright, and a drizzle of nutty roasted walnut oil finishes the bowl. It is ready in under an...
This savory broad bean and lemon cheesecake is the starter nobody sees coming — a toasted oat and butter base under a pale green filling of broad beans, softened spring onions, cream cheese, and eggs, brightened with lemon. It is spring on a plate, and easier than it...
These classic jam-filled sandwich biscuits (homemade jammie dodgers) are buttery, crisp-edged, and enormous fun to make — a cold-butter dough cut into rounds, sandwiched with vanilla-flecked buttercream and a bright heart of raspberry jam. They take a little patience...
The ultimate homemade smoky baked beans taste slow-cooked but take an hour: fresh tomatoes stewed with onion, a careful pinch of cayenne, and tomato purée for depth, the sauce thickening into something jammy. A drizzle of vivid chive oil at the end makes the whole pot...
Sablé Breton (French shortbread cake) is Brittany's gift to afternoon tea — a dense, buttery round, rich with egg yolks and golden caster sugar, sliced into wedges. The center sinks slightly as it bakes, and that dip is exactly how it should look. Dust it with...
Grown-up rum and raisin sandwich biscuits are exactly what the name promises — dark muscovado biscuits studded with rum-plumped raisins, joined by a boozy rum buttercream. They are the biscuit tin's sophisticated older cousin. The recipe makes eight sandwiches,...
Autumn poached fruits in red wine is the simplest kind of dramatic — apples, pears, and plums simmered until ruby-stained, blackberries for deep juice, and a clove with a strip of orange zest humming underneath. The poaching liquid cooks down into a glossy syrup....
Not your average muesli with buttery crumble — this one leads with texture: a golden, buttery oat crumble broken over hazelnuts, peanuts, flaked almonds, and pumpkin seeds, sweetened with demerara. Served with cold milk or yogurt, it stops breakfast being an...