Cooking Vegetarian: 2,600+ Recipes
Simple braised cavolo nero (Tuscan kale) is the side dish that converts kale skeptics — lacinato leaves slowly cooked with onion, carrots, and garlic until they turn silky and sweet. About an hour, mostly unattended, and the greens go from leathery to melting. Ever...
Artichokes stuffed with arugula pesto are dinner-party theater: whole steamed artichokes with peppery pesto tucked deep into the leaves, so every leaf you pull comes away with a swipe of arugula, cashew, and basil. Lemon in the steaming water keeps them green and...
Vibrant potato and artichoke medley is the sunny dish I bring to every potluck — warm quartered red potatoes and artichoke hearts tossed with Kalamata olives, lemon, and paprika. It tastes like a Greek island lunch and takes 30 minutes. Looking for a side dish that’s...
Spiced sweet potato pancake and egg stacks are the brunch that eats like dinner — crisp-edged shredded sweet potato pancakes warmed with coriander and cumin, stacked with eggs and a spiced tomato sauce. Thirty minutes, and every layer pulls its weight. A Brilliant...
Rustic vegetable tartlets with masa harina crust are my late-summer show-off — roasted zucchini, eggplant, peppers, and fennel piled into golden crusts that taste faintly of fresh corn tortillas. Weekend pacing, but every part can be made in stages. Capture the...
When summer produce is at its peak, there's no better way to celebrate than with a dish that lets those fresh flavors shine! These stuffed tomatoes are the perfect embodiment of the season. We're taking ripe, juicy beefsteak tomatoes and hollowing them out to create...
Provençal-inspired tomato and herb fondue is cheese fondue with a southern French summer in the pot — sweet diced tomatoes, garlic, and herbes de Provence melted into Gruyère and Comté. It's the dinner-party dish that buys the cook ten quiet minutes while...
Savory mushroom and spinach strudel is the vegetarian centerpiece I save for holidays and milestone dinners — garlicky white mushrooms, wilted spinach, and a tofu-Neufchâtel-Cheddar filling rolled into crackling pastry and sliced into a showpiece. It feeds a table of...
A gluten-free enchilada dream is exactly what it sounds like: enchiladas wrapped in thin egg crêpes instead of tortillas, layered over brown rice and pinto beans with salsa and melted Monterey Jack. Nobody at the table ever guesses there's no flour. A Gluten-Free...
Asparagus and goat cheese baked egg cups are the 25-minute answer to breakfast for a crowd — custardy eggs with shallots, garlic, and tender asparagus, each cup finished with tangy goat cheese. They bake in a muffin pan while the coffee brews. Looking for a dish...
Eggplant and olive shakshuka is the skillet dinner I make when plain eggs need a plot — soft eggplant cubes and briny green Greek olives simmered in a smoky paprika-cumin tomato sauce with eggs cracked right on top. Bread for scooping is non-negotiable. Ready to...
Cheese mushroom egg nests are my brunch trick for a crowd: bread cups toasted golden and filled with garlicky cremini mushrooms and tarragon, each one holding an egg under melted Swiss. One muffin pan, six nests, endless recipe requests. A Stylish, Savory Start to...