Cooking Vegetarian: 2,600+ Recipes
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...
Céleri rémoulade is the crisp, tangy celery root salad that anchors every Parisian bistro menu, and it needs just 30 minutes at home. Raw celeriac gets cut into fine matchsticks and folded into rémoulade sauce with lemon and parsley. One taste and you'll...
Cold cucumber and seaweed soup is my secret weapon for hot evenings — chilled kombu dashi seasoned with soy sauce, mirin, and a little brown sugar, poured over crisp cucumbers and tender wakame, with sesame oil and scallions finishing the bowl. Twenty minutes, no real...
Classic one-pot lentil soup is the backbone of my winter cooking — brown or green lentils simmered with onion, carrot, and celery until the pot smells like a grandmother's kitchen, with bay leaf and thyme doing quiet work. An hour, one pot, and bread on the side...
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...