Cooking Vegetarian: 2,600+ Recipes
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...
Cilantro lime sauce is my ten-minute cure for boring food: a big handful of cilantro blended with garlic, lime juice, and oil, thinned with water until it drizzles. It belongs on tacos and rice bowls and grilled vegetables, and it goes on all three in the same week...
Green chutney — cilantro and mint blitzed with ginger, garlic, green chiles, lime juice, and red onion — is the bright, fierce sauce that lives in a jar in my fridge door. Fifteen minutes, no cooking, and it wakes up everything from plain rice to a plain sandwich. The...
Caramelized onion chutney with a smoky edge is what I make when onions are cheap and the grill is still hot: slow-cooked sweet onions with mustard seeds, cumin, coriander, and brown sugar, cooked down until jammy. One spoonful makes a sandwich or a cheese board...
This simple no-cook Thai-inspired dipping sauce is my fifteen-minute shortcut to takeout flavor: soy sauce, rice vinegar, sugar, garlic, fresh chiles, and Thai basil stirred together and left to mingle. No stove, no blender — just chop, stir, and taste. Looking for...
Tender, flaky yogurt biscuits are my favorite last-minute bread: cold butter and cold yogurt cut into flour and baked in about twenty-five minutes, tangy and layered all at once. The yogurt does what buttermilk does, with a little extra tenderness. Forget everything...
Homemade chapatis are the simplest bread in my repertoire: whole wheat atta and a little all-purpose flour, salt, and warm water, rolled into thin rounds and puffed on a hot pan. Fifty minutes start to finish, and they turn any dal into a meal. There's nothing quite...
Sweet and rich muffins are the base recipe my whole muffin rotation grew from: butter, eggs, and milk at room temperature beaten into a batter that bakes up cake-like and golden-domed. Forty minutes, twelve muffins, and a method that never lets me down. Ever craved a...
Mediterranean feta and dill stuffed pita boats are my twenty-minute weeknight rescue: pita dough filled with a rich mix of feta, butter, egg, and snipped dill, baked until puffed and golden, then showered with sesame seeds. They look bakery-fancy and cost almost...
Hybrid sourdough bread gives you real sourdough character without the strict schedule: a rye-flecked dough raised by starter and a pinch of instant yeast together, so the clock bends around your day instead of the reverse. Deep crust, open crumb, and no 3 a.m. alarms....