Vegetarian
6918 recipes found
Cranberry Relish
Got this recipe from Kathy Bentley she got it from her father who got it from someone on the radio many years ago. She shared this with me after having it at her house for christmas one year and now I can't Imagine Christmas dinner without it. We served this with a beef tenderloin roast and it was great.
Gnocchi With Spring Vegetables and Basil
This recipe was a happy accident. Justin Smiley, one of the chefs at Barbuto in the West Village of Manhattan, froze a batch of gnocchi. But the chef Jonathan Waxman needed some right away, so he threw the frozen gnocchi into a pan with butter and oil, browned them and tossed them with vegetables.
G.O.P. Up in Flames
Piqued your interest, or maybe your ire? The G.O.P does not refer to the Republican Party, but the Ginger Orange Pomegranate flavors of the drink. When the “up in flames” contest was announced, I knew I wanted to make a flaming pousse-café. I looked through my liquor selection, and determined I wanted to combine Domaine de Canton ginger liqueur with PAMA pomegranate liqueur. I needed a bridge (both in color and flavor) and since I had some fresh oranges I added orange juice to the mix. The flavor combo worked well, but was a bit sweet and not boozy enough. The color combo was nice, but the PAMA ended up in the middle instead of on top – I wanted more of an ombre effect with clear on bottom, orange in middle, and red on top. Vodka to the rescue on both counts. By mixing PAMA and vodka I was able to layer it on top of the orange juice and improve the balance of flavor. A small layer of hundred proof vodka on top gave me the flames I wanted. Bottoms up! - hardlikearmour
Broccoli and Red Onion Quesadillas
When you cook the red onions and broccoli, be sure to heat the pan enough to sear their edges.
Vin d'Orange
Oranges steeped in rosé produce a powerfully pretty house wine, with a flavor akin to Lillet or Campari. The most traditional versions from the south of France are made with bitter Seville oranges, the ones used for marmalade. This recipe, from Sally Clarke, a chef in London, is adjusted for the sweetness of American fruit. Your citrus should be organic and clean, because anything on the peel will end up in the wine. The end result is lovely plain or mixed with sparkling wine or water.
Homemade Mascarpone
Every time I make this, I'm surprised at how much better it tastes than store bought domestic mascarpone. When sourcing your heavy cream for this recipe, do try to stay away from ultra pasteurized cream. I have found that it inhibits the thickening. Adapted from my Lemon Posset recipe.
Goat Milk Ricotta Cheese
Making your own ricotta cheese is ridiculously simple. In this recipe, switched it up by using fresh goat milk, which you can get in most grocery stores now.
Almost Unadorned Ricotta
I don't want to sound flip with this recipe, but reeeeally good ricotta should shine. To fancy up the presentation you could grate the tiniest bit of Meyer lemon zest over top just for show.
White Chocolate Mmmmocha
Stop using fake creamer and try this. It's way better and better for you!
Rye and Cornmeal Muffins With Caraway
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
Carrot Apple Ginger Juice with Meyer Lemon
I've been enjoying variations of this Carrot Apple Ginger Lemon Juice recipe for years and it's one of my favorite ways to use fresh carrots. Cheers!
French Carrot Salad
One of my favorite things to bring on a picnic - just make sure to make more than you need because it tastes even better a couple of days later
Coconut Oil Roasted Sweet Potatoes
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.
Savory Cornbread Muffins With Jalapeños and Corn
Cornbread bakes nicely in a muffin tin. I’ve added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.
Coconut Oil Poundcake With Almonds and Lime Zest
Virgin coconut oil works beautifully in this poundcake, yielding a loaf with a tight, golden crumb and gentle coconut fragrance that is enhanced with lime zest, almonds and a grating of fresh nutmeg.
Carrot Cake Muffins
These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.
Yogurt Without a Machine
This is the traditional method of my family from India.
Homemade Yogurt with Salton Yogurt Maker Instructions
The instructions that come with the Salton Yogurt Maker give recipes s for a few types of homemade yogurt, and it’s easy to use them to experiment with flavors.
Simple Roasted Carrots
Some things are best left alone, or very close to left alone. I see carrots as one of those things. My mom taught me how to roast root vegetables long ago and there really isn't one thing to improve upon. These carrots are delicious, sweet, and so simple to prepare.
Curry Carrot Chips
I was trying to find something else to do with carrots and while a little labor intensive is really tasty!
Kibbutz Carrot Salad
In 1961 my sister spent a year on a kibbutz in Israel, and came home with this recipe. In 1981, my husband and I had a store with a natural foods deli, and served this salad. 2011, we still make it and have found no reason to do it any differently. If you want, try blood orange for the juice, or grate raw beets with the carrots, or use gogi berries in place of raisins... or just keep making it according to the original, simple and elegant directions. On the kibbutz, it probably showed up at breakfast, lunch and dinner. Why not?
Carrot Puree
I made the carrot puree as a side dish for grilled flat iron steak.
Carrot Mash
This easy side dish is simply delicious! The maple syrup and vanilla soymilk really highlight the natural sweetness of the carrots. If you do not want to use the soymilk, substitute regular milk.
Spicy Cumin Roasted Carrots
A simple side dish that goes wonderfully with braises. You can also puree it after roasting...it makes a great mash or dip.