Cooking Vegetarian: 2,600+ Recipes
Grilled shiitake and portobello salad with soy vinaigrette is my 16-minute trick for making vegetables the main event. Big mushroom caps pick up char and smoke in about 6 minutes, then land on greens with a salty-sweet soy dressing. Double the batch and it stops being...
Vegetarian 'faux pho' gets you the fragrant part of Vietnamese pho — star anise, cinnamon, lots of garlic and ginger — in a 45-minute pot instead of an all-day bone broth. Ladle it over thin rice vermicelli and the bowl does a convincing impression of the...
Rustic farro and white bean soup is Tuscany on a stove: chewy grain, overnight-soaked white beans, and a tomato-hearted broth that simmers for about 75 minutes. It's thick enough to stand a spoon in and feeds six generously. A drizzle of good olive oil at the...
A salad for all seasons — fruit, cheese, and nuts — is my master template: pears or apples, Gorgonzola, and toasted walnuts over mesclun with balsamic vinaigrette. It hits juicy, salty, crunchy, and tangy in every forkful and takes about 25 minutes. When the market...
Warm caramelized onion and olive topping turns a hearty green salad from side dish into the reason you sat down. Onions cook low and slow with honey and thyme until jammy, then tangle with oil-cured olives and spill over crisp greens with just enough bitterness to...
Hearty mushroom soup with homemade egg noodles sounds like a project and secretly isn't — the noodles are just eggs and salt, cooked into a thin sheet and sliced into ribbons. They float in a soy-sesame broth with browned shiitakes, garlic, and scallions. Cozy,...
This 20-minute Colombian-inspired egg drop soup, changua style, is the breakfast-for-dinner recipe I keep in my back pocket. Garlic-scented broth with milk, soft ribbons of egg, cilantro, and scallions — it's gentle, warming, and done in one pot. In Colombia,...
Get ready to dazzle your guests with a salad that's as beautiful as it is delicious! This Five-Layer Avocado Salad is a true showstopper, perfect for serving family-style at your next Mexican-inspired feast or as the vibrant centerpiece of a light lunch. Each layer...
Easy endive and Roquefort salad appetizer looks like you spent an hour and takes 10 minutes: crisp endive leaves filled with enoki mushrooms, crumbled blue cheese, and a drizzle of vinaigrette. Arrange them on a platter and let everyone eat with their hands. It's...
Curried coconut soup with lemongrass is Thai-inspired comfort you can pull off on a weeknight: 40 minutes, one pot, and a broth built from garlic, ginger, chile, curry powder, and coconut milk, with shiitake caps for heft. It's rich, gently spicy, and better than...
Creamy watercress soup is peppery, bright green, and on the table in 25 minutes — a fast soup that eats like a bistro starter. Watercress wilts into warm vegetable stock, gets blended smooth, and takes a swirl of heavy cream at the end. Spinach, arugula, or sorrel all...
Japanese-inspired miso eggplant salad dresses tender cooked eggplant in a salty-sweet glaze of white miso, soy, mirin, and rice vinegar. It takes about 30 minutes, it's written as a single-serving lunch, and it scales up without a thought. Chopped walnuts on top...