Cooking Vegetarian: 2,600+ Recipes
Masala corn chaat is Indian street food that lands in twenty-five minutes. Corn blackens in a hot pan with unsalted butter and crushed cumin, then gets hit with lemon juice, red onion, cilantro, and a snowfall of sev. Serve it straight from the pan with lemon wedges...
This vegetarian tribute to the legendary Tunday kebab swaps the famous minced meat for beet and paneer. Grated beets bind with besan, ginger, garlic, green chiles, and garam masala, and a beaten egg holds everything together through a fry in canola oil. Eighteen...
Homemade baked papadums with tomato masala turn snack hour into an event. The papadums are just chickpea flour, nigella seeds, salt, and pepper, rolled thin and baked; the tomato masala stirs together from ripe tomatoes, red onion, green chiles, cilantro, and lime....
Homemade preserved lemons ask for fifteen minutes of work and a few weeks of patience, then pay you back all year. Meyer lemons pack into jars with sea salt and their own juice, topped with a layer of olive oil. That salty-citrus depth is the secret behind half the...
Spring vegetable couscous with fava beans and artichokes is a celebration bowl with a broth worth slurping. Chickpeas simmer from scratch with spring onions, carrots, artichokes, and a bouquet garni, then shelled favas and preserved lemon brighten everything. Plan a...
Hearty North African couscous with chickpea and vegetable stew is winter dinner in its best mood. Toasted coriander, caraway, and cumin deepen a tomatoey stew of chickpeas and your choice of vegetables, and it all ladles over fluffy couscous. Ninety minutes of...
White pizza with broccoli raab, mozzarella, and pine nuts is a thirty-five-minute upgrade on pizza night. There's no red sauce — garlic, red pepper flakes, thyme, and rosemary infuse the olive oil base, blanched raab and mozzarella go on top, and toasted pine...
Easy whole wheat pizza dough is my standing Friday order. Active dry yeast blooms in warm water with a teaspoon of sugar, olive oil enriches the dough, and a whole wheat–all-purpose blend keeps it chewy rather than heavy. The recipe makes two doughs, and the flour...
Hearty greens and chickpea galette filling is the savory middle I make all winter long. Sweet onions, garlicky kale or collards, and za'atar-spiced chickpeas cook down in twenty minutes, with crumbled feta folded through. Six servings, and it keeps beautifully....
Nutty and flaky whole wheat pâte brisée is the all-butter crust I reach for when the pie should taste like something too. A 50-50 blend of whole wheat and all-purpose flour keeps it tender but distinctly nutty, and the method is friendlier than classic brisée. It...
These ultimate summer squash tacos earn their sunshine-in-a-tortilla nickname. A quick roasted tomato and serrano sauce folds around golden squash, optional squash blossoms, and black beans, finished with cilantro. Eight tacos in about forty minutes. Sunshine in a...
Fresh corn and fava bean tacos are late spring folded into a tortilla. Corn cut straight off the cob and double-podded favas cook quickly with onion and cilantro, then pile into warm tortillas with Fresh Tomatillo Salsa. Thirty-seven minutes makes eight tacos. I know...