Vegetarian
6928 recipes found
Apple Bread Pudding With Calvados Sauce
Ricotta Pudding
Tuscan Farro Soup
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Porcini Bread Stuffing
When it comes to Thanksgiving stuffing, a passionate attachment to one's own family recipe, combined with a healthy suspicion of other stuffings, has become part of the holiday ritual. This one, which includes porcini mushrooms, Cognac, raisins and fresh rosemary, comes from Julia Moskin's family, and is prepared with great ceremony by her uncle Julian M. Cohen. To make it vegetarian, simply use vegetable stock rather than chicken.
Currant-Apple Vinaigrette
Cornbread for Stuffing
Tamarind and Pomegranate Granitas
The Floradora
Peas With Garam Masala
Fattoush (Lebanese Tomato and Pita Salad)
For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.
Fattoush
For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.
Migas With Tortillas and Beans
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Caramelized Peaches
Glazed Onions
Pesto With Goat Cheese
Lettuces, Sprouts and Snow Peas With Radish Water
Moroccan Beet Salad
Winter Squash Braised in Cider
Here, sweet delicata squash is braised in cider with balsamic vinegar and rosemary. The amount of the herb may seem like a lot, but it mellows out in the cooking and gives the squash an unmatched savoriness.
Huevos Rancheros in Tortilla Cups
Chopped Salad With Olives
Cope's Creamed Corn
Laura Bush's Sweet Potato Purée
Gnocchi
There are a number of tricks in this basic recipe from Laura Sbrana, the mother of the chef Marco Canora: Start with baking potatoes and get rid of as much moisture as you can. Use less flour than you would expect. For a light and airy gnocchi, work the dough as little as possible so that it doesn't become glutinous which would result in a heavy and chewy result.
Roasted Cauliflower
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does, but it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can also be part of an antipasto of roasted vegetables, or as an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.