Cooking Vegetarian: 2,600+ Recipes
Avocado salsa pinwheels are the potluck trick I make on repeat. Mashed ripe Hass avocado and tomato salsa spread over big warm flour tortillas, which roll tight and slice into festive spirals in minutes. There are never leftovers. Effortless & Delicious Avocado...
Flaky whole wheat pie crust proves that a nutty, wholesome crust can still shatter into tender layers. Cold butter plus a little neutral oil keeps whole wheat pastry flour from turning stubborn and dry. The extra wheatiness is worth the small extra effort. Say goodbye...
Pâte sucrée — the classic French sweet pastry crust — bakes up rich and cookie-crisp, sturdy enough for tall fruit tarts and creamy custards. The egg, extra yolk, and vanilla make it fragrant, and an egg-white seal keeps every filling from soaking through. The secret...
Homemade raspberry vinegar takes ten active minutes and turns two humble ingredients, vinegar and raspberries, into a rosy, tangy condiment. Whisk it into vinaigrettes, splash it over sliced tomatoes, or top a glass of sparkling water with a few drops. Tired of boring...
Vibrant year-round spinach pesto is my answer to basil's short season. Fresh spinach, a spoonful of dried basil, garlic, walnuts, and Parmesan blitz into a sauce that tastes like summer even in February. Is there anything more heartbreaking than a winter pesto...
This flaky vegetarian pie crust is the one recipe I reach for whether the filling is sweet or savory. Truly cold butter and a splash of neutral oil keep it tender, and a short chill in the pan guarantees it bakes up crisp, never soggy. Every home baker needs a go-to...
Homemade vegetarian ghee is one of those quiet kitchen wins: one ingredient, about fifty minutes, and a jar of nutty golden fat that makes everything taste better. Sautéed vegetables, roast potatoes, even morning toast all sit up straighter when ghee is in the pan....
Homemade vegetarian crème fraîche is two ingredients and a day of patience: heavy cream stirred with buttermilk and left to thicken into something tangy, spoonable, and far better than the store's. The jar does all the real work while you sleep. Unlock the secret...
A simple press-in almond tart crust is the answer to pastry anxiety: butter, sugar, egg yolk, and ground almonds pressed into the pan with your fingertips — no rolling pin, no chilling gymnastics, no tears. It bakes up like shortbread and tastes like it too. Every...
The secret to the best homemade pesto is restraint: moderately packed fresh basil, good olive oil, garlic, Parmesan, and a spoonful of softened butter for body, blitzed just enough to stay vividly green. Five minutes, one machine, no cooking. The Secret to the Best...
Foolproof blender mayonnaise is the two-minute trick that spoils you for the jar: one room-temperature egg with mustard, salt, and cayenne, emulsified with a slow stream of oil and finished with lemon. Vegetarian, cheaper than store-bought, and better than it has any...
This go-to 30-minute tomato sauce earns its name: garlic in olive oil, a can of tomato purée, a splash of red wine, and dried oregano, basil, and thyme simmered into something that tastes slow. Double it once and you'll never buy jarred again. Every home cook...