Cooking Vegetarian: 2,600+ Recipes
Fried dough puffs from a quick pâte à choux are my thirty-minute marvel: a stovetop butter-and-flour dough beaten with eggs until glossy, then fried into billowy, golden puffs and dusted with confectioners' sugar. One base dough, and the recipe pivots sweet,...
Vegetarian Southern-style cornbread is the side that makes chili night at my house: medium-grind cornmeal, buttermilk, and butter baked into a golden, crackly-topped pan. From mixing bowl to table in forty minutes, and the leftovers — if there are any — toast...
Cheese shortbread is the savory cookie I bake for every party: buttery, snappy rounds loaded with grated semi-hard cheese like Emmental, backed by a quiet hum of cayenne and a paprika finish. They take half an hour and disappear faster than anything sweet on the...
Italian grissini — those impossibly crisp, paper-thin breadsticks from Turin — are more achievable at home than people think: a slow olive-oil dough, rolled thin, dusted with semolina, and baked until it snaps. The recipe takes most of a day, but your hands are only...
Baked Boston brown bread was a revelation for me: the classic New England mix of rye, cornmeal, and whole wheat sweetened with molasses, but baked in the oven instead of steamed in a can. No water bath, no jiggling coffee cans on the stove — just a tender, gently...
Russian-style black bread is the loaf I bake when I want dark, dense, faintly sweet slices for butter and pickles — the color and depth come from a surprising trio of bran cereal, cocoa, and strong black coffee. It's a patient loaf at almost five hours, and...
This moist banana bread is the loaf I make the moment the bananas on the counter go spotty: very ripe fruit mashed smooth, softened butter, and a double hit of crunch from walnuts or pecans and shredded coconut. One loaf, sixty-five minutes, and it never survives the...
Tofu Provençal is my one-pan trip to the South of France: golden tofu simmered with garlic, onion, red bell pepper, tomatoes, capers, briny olives, and an optional pinch of saffron. Forty minutes, one pan, and a kitchen that smells like a Mediterranean market. A...
Savory tofu pancakes are my 30-minute weeknight hero: golden, crisp-edged patties of mashed firm tofu bound with tahini and flour, flecked with fresh herbs. The base batter takes 10 minutes, and the six variations mean you can travel from Asia to the Mediterranean...
Tofu escabeche is my favorite make-ahead trick: crisp flour-dredged tofu that soaks in a warm, tangy bath of red wine vinegar, red wine, garlic, bay, and thyme until every bite turns sharp and savory. It's a classic Spanish technique turned vegetarian, and...
Crispy tofu croutons are what happen when you want crunch and protein in the same bite. Pressed tofu cubes bake in a hot oven with barely any oil until golden outside, tender inside, and frankly hard to stop snacking on. Say goodbye to boring salads and lackluster...
Asian-style tofu burgers are what I make when burger night needs a change of scenery. Firm tofu binds with panko, sesame seeds, and rehydrated arame — a mild sea vegetable with a subtle briny depth — into crisp-edged, pan-fried patties. Tired of bland, crumbly veggie...