Vegetables
1337 recipes found
Roast Saddle Of Venison With Red Wine
Roast Muscovy Duck
Sausage Bread
Chinese-Style Vegetable and Veal Stew
Shrimp Etouffee
Double Veal Chops With Braised Spring Vegetables
Luxury Chicken Potpies
White Chicken Potpie
Squid Fritters
Fresh Corn Summer Salad
Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.
Shrimp Chilau (Shrimp Creole-Style)
Rice Stick Salad With Shredded Vegetables
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here — if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.
Chili and Corn Stuffed Sweet Peppers
Mixed Bean Salad With Pickled Ginger
Nostalgia aside, classic three-bean salads are not much to write home about. They are traditionally composed of red kidney beans, garbanzo beans and sad soft green beans, all from cans, and heavy on vinegar and sugar. That’s fine for camping or during a power outage. Here’s a better bean salad that takes advantage of fresh beans — and fresh shelling beans — in season. Lightly dressed with a Japanese-inspired vinaigrette and sparked with pickled ginger, it’s a most delicious departure from the ordinary. You don’t have to make your own pickled ginger, but it’s an easy, fun project.
Roast Lamb Shoulder With Spring Vegetables
Here is a simple and gorgeous main dish that both celebrates spring and tastes like it. The perfect meal for a long, lazy afternoon or a Sunday evening. Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint. Favas, peas, asparagus and artichokes sparkle alongside.
Boned Rack of Lamb With Mushroom Cream Sauce
Shrimp and Vegetable Bombay With Rice
Caramelized Endives With Crème Fraîche
Belgian endive makes a great salad, but it is also terrific when cooked. The flavor is reminiscent of artichoke, but juicier. These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
Tomatoes and Gorgonzola
Roasted Sliced Beets With Fresh Cheese and Almonds
Cauliflower Salad
Fish Broth
Pistou Soup