Cooking Vegetarian: 2,600+ Recipes
From Root to Leaf: The Best Way to Eat Beets! If you've ever looked at a beautiful bunch of beets and tossed the gorgeous greens, this recipe will change your life! We're using the entire vegetable to create a side dish that is shockingly quick, incredibly beautiful,...
Simple sautéed cabbage with fennel seed is the dish that made me rethink cabbage: the seeds bloom in butter and olive oil, the cabbage turns sweet and golden at the edges, and a squeeze of lemon at the end wakes everything up. Twenty-one minutes, one skillet....
These rustic rosemary roasted potatoes are everything a roast potato should be — crisp and golden outside, fluffy inside — thanks to waxy Yukon Golds or reds, good olive oil, and a hot oven. Fifty-five minutes, almost entirely hands-off. There's nothing quite like the...
This classic kasha with mushrooms and onions is comfort food at its most honest: nutty buckwheat groats coated in beaten egg before simmering, so every grain stays separate and fluffy. It's a 40-minute side that tastes like it took all afternoon. Craving a side...
These honey-glazed sugar snap peas with carrots turn two humble vegetables into the side dish everyone reaches for first. The peas stay snappy, the carrots go sweet, and a honey-butter glaze ties it all together in 20 minutes flat. Looking for a side dish that's as...
These 15-minute garlic butter noodles are my busiest-night rescue: the egg noodles boil while garlic sizzles in butter, and a shower of Parmesan and parsley pulls it all together. Fifteen minutes after you walk into the kitchen, dinner is on the table. Sometimes, the...
Toasted sesame green bean salad is the 20-minute side I bring to every potluck. Tender-crisp beans in a tamari and rice vinegar dressing with toasted sesame oil, finished with a scatter of sesame seeds. Searching for that perfect, crowd-pleasing side dish that travels...
Creamy chestnut puree is holiday elegance from six humble ingredients — chestnuts simmered and whipped with cream, milk, butter, and a pinch each of salt and sugar. It deserves a place beside your holiday roast, savory or sweet depending on where you nudge it. Imagine...
Tired of clumpy, bland bulgur? I've got the game-changing secret for you! The magic lies in one simple step: tossing the raw bulgur with a beaten egg before toasting. This coats each grain, ensuring they cook up into separate, light, and incredibly fluffy morsels...
Addictive lemon-tamari butter Brussels sprouts convert the skeptics at my table. Steamed sprouts get seared until their edges caramelize, then tossed in butter, lemon, and tamari until glossy. Let's be honest, Brussels sprouts have a bit of a reputation. Too often,...
Instant Pot spiced pecans are the keto-friendly snack I make on repeat all fall — buttery pecans dusted with cinnamon, nutmeg, ginger, and a whisper of cayenne, with no refined sugar in sight. Get ready for your kitchen to smell like pure holiday magic! These Instant...
Braised broccoli with white wine and garlic makes a plain pound of broccoli taste like a restaurant side in seventeen minutes. It braises in dry white wine — Sauvignon Blanc — with basil and plenty of garlic. Tired of boring, steamed broccoli? It's time to elevate...