Cooking Vegetarian: 2,600+ Recipes
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...
Vibrant cucumber salad with soy and ginger is the 25-minute side that resets a heavy meal. Thin-sliced cucumbers marinate in rice vinegar, soy, sugar, and a generous grating of fresh ginger until glossy and sharp. There's a Korean-style spin with garlic, chile,...
Creamy cauliflower soup is quiet weeknight magic: one big cauliflower, an onion, and garlic simmered in stock with a splash of white wine, then blended until velvety. Heavy cream — or sour cream, for tang — goes in at the end, and the whole pot takes 35 minutes. It...
There's something incredibly comforting about a bowl of vibrant, velvety soup, and this Creamy Carrot Soup is pure comfort in a bowl. It harnesses the natural sweetness of carrots, enhanced by a simple sauté of onions and the starchy creaminess of a single potato....
The coolest, creamiest cucumber salad you'll ever make earns the name with one step most recipes skip: salting the cucumbers and letting them drain. What's left is impossibly crunchy under a cool blanket of sour cream, dill, and lemon, with a whisper of...
The ultimate summer corn salad is my most-requested potluck dish, and it earns the title: charred corn, red onion, bell pepper, tomato, avocado, lime, and cilantro in one crunchy-creamy bowl. Thirty minutes, one skillet, and it feeds four as a side. Leftovers, if...
Cream of parsley soup flips the garnish into the main event — two whole bunches of it, simmered with shallots in vegetable stock and blended grassy-green and smooth. A swirl of heavy cream finishes it, and the whole thing takes 30 minutes. It's the...
Fresh summer corn chowder captures August in a pot: sweet kernels from six ears simmered in a buttery base, thickened with flour, and finished with whole milk or half-and-half. It takes about 70 minutes and feeds six. The optional cornbread croutons on top are, in my...
Refreshing chilled yogurt and melon soup is what summer tastes like in a bowl: cold honeydew or cantaloupe blended silky with yogurt, milk, and fresh mint. It takes 15 minutes of work plus time to chill, and a pinch of chili powder across the top makes every spoonful...
Chinese-style marinated celery is the crunchy make-ahead appetizer that makes people ask what you did to plain old celery. Sliced stalks soak for about three hours in a garlicky soy, vinegar, and sesame oil marinade until punchy, glossy, and refreshing. The chili oil...
Cherry tomato salad with soy sauce dressing is the side I make all tomato season long. Halved cherries soak up a sweet-salty mix of soy sauce, dark sesame oil, and sugar while basil — Thai basil if you can find it — keeps everything perfumed and fresh. It's 10...