Cooking Vegetarian: 2,600+ Recipes
Savory Tomato Tarte Tatin with Onion Confit & Olives flips the classic upside-down tart — roasted tomato halves and Niçoise olives set in a sherry vinegar caramel, covered with puff pastry, baked, and turned out in one brave motion. Forget everything you thought...
Vegetarian Nobu-Style Miso-Glazed Tofu Wraps recreate the famous Saikyo miso marinade — white miso, sake, mirin, and sugar — on thick slabs of pressed extra-firm tofu, served in crisp butter lettuce with garlic chips, fried kataifi, and fresh ginger. I've always been...
Roasted Beet and Asparagus Salad with Citrus Vinaigrette is early spring on a fork — sweet roasted red or golden beets, just-tender asparagus, jammy quail eggs, and bitter frisée under a sharp shallot-lemon vinaigrette. A Symphony of Earth and Elegance There's a...
Hearts of Palm Carpaccio with Blood Orange and Fennel is a no-cook first course that looks dramatic and takes minutes — paper-thin slices of hearts of palm laid out with blood orange segments and shaved fennel, dressed with good olive oil and lemon thyme. There are...
Vegetarian Caviar Crêpes with Meyer Lemon Syrup stack three simple jobs into one elegant plate — chive-flecked crêpes, softly whipped crème fraîche, and a sweet-sharp Meyer lemon syrup over the top. Twelve crêpes, forty-five minutes, endless applause. There's...
Vegetarian Tomato Sashimi with Yuzu-Miso Dressing is a confident little piece of kitchen theater — thick slabs of firm beefsteak tomato marinated overnight in sake and mirin, dressed with a creamy sauce of tomato water, sweet white miso, crème fraîche, and yuzu. The...
Hearty Vegetarian Minestrone Soup starts from first principles — dried cannellini or navy beans simmered with onion, garlic, and bay into the broth itself, then built out with a tomato base of olive oil, carrot, and celery. Two and a half hours, and most of it is...
Ethereal Meringue Nests are four ingredients and a slow oven — room-temperature egg whites, cream of tartar, sea salt, and 100g (3.5 oz) of caster sugar whipped into a glossy cloud, then dried into crisp shells with marshmallow hearts. Fill them with anything cold and...
Mini Cherry Almond Tarts are little individual Bakewells — cherry jam under an oil-based almond sponge studded with ripe quartered cherries, topped with flaked almonds and a snow of icing sugar. Six tarts and a pot of tea. There's something so charming about...
Date and Treacle Tart with Lemon Curd is the classic English treacle tart with a sharper edge — dates softened with bicarbonate of soda, baked with breadcrumbs in black treacle and golden syrup, with lemon curd to cut through the sweetness. Rest it, then serve warm...
Lemon and Lime Meringue with Coconut Crumble rebuilds the classic pie as a plated dessert — crisp-baked meringue crowns over sharp lemon and lime curd, sitting on a coconutty short crumble. Sweet, sharp, and crackly in all the right places. Looking for a dessert that...
Outrageously Rich Molten Chocolate Raspberry Cakes with Rose Cream are ten individual 70%-chocolate puddings with raspberries folded in, baked just long enough to set the edges and leave the middles molten. The rose-scented cream alongside keeps the richness honest....