Vegetarian
6926 recipes found
baby fava bean crostini
i've been really enjoying hitting up the greenmarket in union square, nyc. this is something i threw together as an appetizer for dinner a few nights back
cold press coffee
some good friends of mine in minneapolis became coffee snobs while in grad school and decided to perfect cold press coffee brewing at home. This recipe is my version of their findings. Cold press brewed coffee is absolutely delicious. It requires almost no effort and provides you with easy access to coffee anytime. Serve over ice for a real treat.
Summertime in a Glass
I created this recipe after I had a watermelon sitting on my counter for a week and felt pressure to find a use for it. Picking through my fruit selection, I added what I had available and then decided to freeze the fruit mixture, almost to make a granita. Adding rum and a sparkling lemonade to the slushiness of the recipe caused one of my friends to remark that it was “summertime in a glass.” Other types of fruit could be added or substituted. Likewise, substituting vodka for the rum has also been a hit.
Tomatoes Stuffed With Bulgur and Herbs
These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it’s light and softens quickly.
Skillet-Fried Potatoes
Easy Huevos Rancheros
Fried eggs on warm corn tortillas, topped with cooked tomato salsa — it’s a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.
Moroccan Tomato Soup
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.
Olive Oil Granola With Dried Apricots and Pistachios
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won’t want to run out.
Wheat Berries With Broccoli
I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become tender, I figured the grains must be wheat berries. So I used what remained to make this dish, which is more like a pilaf.
El Rebujito
Bone-dry and well-chilled Manzanilla sherry is southern Spain's perfect cocktail all on its own, perfect with salty almonds, a little sliver of jamón Ibérico or spicy shrimp. It should be wrong to mess with such a delicate thing, but my Andalusian friend Xesca does so with abandon in this recipe, and I think she is onto something.
Boozesicle
Well, I make popsicles for a living, mostly non-alcoholic. But there's nothing more refreshing on a hot summer night than a cocktail on a stick...that's right baby, frozen popsicocktails!!
Apricot Pomegranate Fizz
Delish
pineapple mint punch
i love offering up a house cocktail especially if it is never the same one twice. i make them when i am in an expansive but no fuss mood and have some fruit or juice in the house. they are super easy. these quantities are approximations. i pour and then doctor if it is too strong or weak. you can use really juicy ripe plums in place of the pineapple juice if they are in season and almost too soft to bite into.
Creamsicle Cocktail
I have a very stocked liquor cabinet, and in the name of using up less desirable items (vanilla vodka much?), I invented this cocktail, which tasted exactly like an alcoholic creamsicle! It's citrusy and sweet, goes down like ice cream and still packs a boozy punch.
"Tomato" Cocktail
This French aperitif is called a "tomate," or "tomato" because of its bright red-pink hue.
Maple Tuiles
This recipe is adapted from the Maple Curls recipe from my mom's edition of the Joy of Cooking (it's not in the new one, though I can't possibly fathom why). They are super easy and I make them all the time, and they are also the cookies I made for Amanda when I first met her!
Strawberry Salad
Few are as blessed as we who live in Southern California, with access to strawberry sublimity almost every month of the year. For this recipe I used seascape berries, which have a complex, super strawberry flavor and are in the farmer's market now, but any intensely-berry variety you can lay your hands on will do. (No, faux gourmet superstore, I am not looking at you!) The simple greens let the strawberries steal the show, with fennel and celery in crunchy supporting roles.
Leek and Yogurt Pie
This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines. I’ve added the walnuts and dill. In the original recipe, butter is used instead of olive oil.
Rhubarb Raspberry Cobbler With Cornmeal Biscuits
Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.
Fresh Strawberries With Almond Crème Anglaise
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you’re on your 10th quart, it’s time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Roasted Asparagus
Roast asparagus this way, and it becomes positively juicy. You’d think one pound would be enough for four people, but the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Sriracha Mayonnaise Sauce
Guacamole With Toasted Cumin
Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.
Soft Tacos With Scrambled Tofu and Tomatoes
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.