Cooking Vegetarian: 2,600+ Recipes
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...
Simple zero-waste homemade breadcrumbs are the best kind of kitchen alchemy: stale bread, ends, and heels pulsed into crumbs and toasted to golden in about ten minutes total. Once you've used them in a crispy topping, the store canister never comes home again....
Honey rhubarb cobbler with orange and spice is the first dessert of spring in my house: tart rhubarb bubbling up through a honey-sweetened, cinnamon-and-clove filling under golden biscuits. The orange zest keeps it from tasting like everyone else's rhubarb...
Pear and apricot crisp brings sweet pears and chewy dried apricots together under a crunchy oat, walnut, and whole wheat crumble. It's the quieter cousin of apple crisp, and in my kitchen it never lasts any longer. There's nothing quite like a warm, bubbly fruit...
Warm and crunchy apple crisp is the homey dessert every cook should own: two pounds of apples under a whole-grain, brown-sugar, butter crumble that bakes up genuinely crunchy. It takes 15 minutes to assemble and forgives nearly every shortcut. There's nothing quite...