Cooking Vegetarian: 2,600+ Recipes
Cauliflower salad with olives and bread crumbs is Sicily on a weeknight — steamed cauliflower tossed with slivered red onion, oil-cured black olives, and a red-wine-vinegar dressing, then crowned with fried, crunchy crumbs. It's a salad that only gets better as...
North African-inspired carrot salad is raw carrots at their most exotic with the easiest technique — a citrus dressing of fresh orange and lemon juices over toasted ground cumin, tossed with the carrots and left to mingle. No cooking anywhere, and it sits happily in...
Smoky ancho chile bisque is what happens when dried anchos meet a blender — rehydrated chiles puréed with garlic, a little white rice for body, and a pour of cream into something glossy, russet, and smoky-sweet. The hour of prep is mostly the chiles softening; the...
Chickpea soup with saffron and almonds is the Spanish countryside in a bowl — tender chickpeas simmered with saffron, topped with crunchy roasted almonds and parsley, and, if you like, a grating of Manchego. The dried-chickpea version rewards forethought, but the...
Simple carrot and celery salad is the crunchy 10-minute side I make when dinner needs color — a cup each of carrots and celery tossed in a bright lemon-and-olive-oil dressing with salt and pepper. It keeps its snap, which makes it as good in a lunchbox as on the...
Looking for a salad that's both incredibly simple and stunningly elegant? You've found it! This Broiled Tomato and Blue Cheese Salad transforms humble plum tomatoes into something truly special. A few minutes under the broiler concentrates their flavor and creates the...
Simple Italian-style cauliflower soup is proof that humble ingredients plus good olive oil equal restaurant results — a whole head of cauliflower simmered with onion, garlic, and a pinch of red pepper flakes in stock, then partly blended into something velvety. Topped...
Tuscan bread soup (zuppa di pane) is peasant cooking at its most ingenious — beans, Savoy cabbage, and thyme simmered in stock, then day-old rustic bread stirred in until it melts into something between soup and porridge. A final thread of very good olive oil is not...
Bold bitter greens and herb salad (a modern tabbouleh) is parsley's moment in the sun — big handfuls of it chopped with thyme, chives, and tarragon in a lemon-forward dressing sharp enough to reset any rich meal. Twenty minutes of chopping, zero cooking, and it...
Balsamic strawberry & arugula salad is the trick that makes strawberries dinner — sweet berries macerated in syrupy balsamic, piled onto peppery arugula with olive oil and a generous grind of black pepper. Fifteen minutes, most of it waiting, and it tastes like a...
Hearty black bean soup is my 30-minute pantry rescue — cooked black beans simmered with chili powder, cumin, and an optional splash of sherry, then brightened with lime and crowned with sour cream and cilantro. That spoonful of sherry (or dark rum, if that's your...
Versatile seasonal vegetable barley soup is the recipe you'll cook differently every month — a garlicky broth around chewy pearled barley and whatever vegetables the market has, finished with sage. The barley gets toasted first, which is the step that makes this...