Cooking Vegetarian: 2,600+ Recipes
Indian-inspired baked yogurt with tamarind berries & almond crumble sounds like a pastry-chef project but is really three simple components: yogurt, condensed milk, and cream baked into a softly set slab, then topped with tart berries and a buttery almond crunch....
Salted jaggery kulfi with caramelized bananas is the no-churn Indian ice cream I make all summer: evaporated milk and cream simmered with jaggery, frozen in molds until dense and fudgy. The hot honeyed bananas with salted peanuts take ten minutes right before serving....
Pan-fried pineapple with cardamom ice cream is my show-off dinner-party dessert that is secretly two easy jobs: a cardamom custard base made ahead, and pineapple seared in butter and honey at the last minute. The recipe runs nearly a full day start to finish, but...
Ginger and cardamom baked rhubarb is the easiest way to turn sour spring stalks into dessert: sugar, warm spices, and 20 minutes in the oven, with cold Greek yogurt doing the heavy lifting at the table. The cardamom is worth grinding fresh from the pod. It is also a...
This jewel-toned beet raita with a sizzling tarka is the prettiest thing you'll put on the table all week: raw grated beets folded through thick Greek yogurt, finished with mustard seeds, curry leaves, and wafer-thin garlic in hot oil. It's vivid pink,...
Smashed pineapple turmeric raita is the sweet-spicy foil every plate of rice needs: pineapple crushed and folded through Greek yogurt with a golden mustard-seed and turmeric tempering. The smashing is the trick — juicy fragments ripple through every spoonful. Fifteen...
This refreshing cucumber mint raita is the cool-down every spicy meal is asking for: thick Greek yogurt, cool cucumber, shredded mint, and toasted cumin. It takes fifteen minutes and calms everything on the plate. I make it whenever the curry turns out hotter than...
Fresh turmeric pickle — the golden power condiment of the title — is nothing more than paper-thin turmeric slices brined in lemon juice, salt, and water. It takes ten minutes and stains everything it touches a triumphant yellow. A few slices alongside a rice bowl will...
Keri no chundo — Gujarati green mango chutney — is sunshine in a jar: shredded sour mango cooked with jaggery, turmeric, and mustard seeds into a glossy, sweet-sharp preserve. It's the perfect partner to thepla and parathas. Firm green mangoes and patience are...
The ultimate tangy lemon pickle is bold, salty, and unapologetically sour: lemons cured with turmeric, red chile, ginger, and garlic in a mustard-seed tempering with curry leaves. This is the jar that sits on the table at every proper South Indian meal. A little goes...
Spiced rhubarb chutney is what happens when a tart spring stalk meets a curry spice box: rhubarb simmered with ginger, star anise, cinnamon, and cardamom into a sharp-sweet spoonful with a mild dried chile glow. Twenty-five minutes, one pan, endlessly useful. It makes...
Vibrant pineapple and ginger chutney is a sweet-hot jar of sunshine: ripe pineapple cooked down with mustard seeds, fresh ginger, red chile, and lime juice until it turns glossy and spoonable. It bridges cheese boards and curries with total confidence. One pineapple...