Vegetarian
6992 recipes found
Crispy Beans and Juicy Tomatoes Over Tahini Yogurt
Pantry ingredients – canned beans, garlic and olive oil – turn into a satisfying plant-forward weeknight dinner thanks to the magic of a hot oven. Roasting beans transforms them from soft to shockingly crisp while cherry tomatoes, even out-of-season supermarket ones, morph into glistening, juicy pops of sweetness. While the oven works its charm, whip up a creamy tahini-yogurt sauce brightened by lemon and garlic. The cooling yogurt with warm tomatoes and crispy beans makes for a fun contrast of textures and temperatures. Top it off with arugula dressed with the sweet, garlicky tomato juices and scoop up everything with crusty bread. If you don’t have good yogurt, this meal is also excellent served over Whipped Tofu Ricotta. (Watch Nisha make this recipe on YouTube.)
Cranberry Pecan Cookie Bars
Soft and buttery pecans and cranberries are a perfect pair in these low-effort cookie bars. Packed with dark brown sugar and browned butter, they have a depth of flavor that you may not expect at first glance. You could make these bars with untoasted pecans, but it’s worth it to seek out the toasted kind at the store or take the extra time to toast them yourself for deeper flavor. Try popping them in the oven while it preheats until they’re fragrant, for richer results.
Pommes Dauphinoises (Creamy Potato Gratin)
A perfect dish to ease the transition from summer to fall to winter, this satisfying and comforting gratin can easily be the centerpiece of your meal, served with a bright, plucky salad and some roasted vegetables. As the colder months approach, it can be served more traditionally as a side dish to braised or roasted meat, providing a truly sturdy winter or autumn meal. However you choose to serve it, it brings a sophisticated yet superbly cozy touch to any table.
Ravioles du Dauphiné
A specialty from the region of Dauphiné in France, these sheets of mini raviolis can be found in grocery stores there and, now, in other parts of the world too. The store-bought sheets are perforated and break apart once they hit boiling water, though they also can be baked as whole sheets layered with additional cream or cheese. Making Ravioles du Dauphiné at home is easier than you might guess. Instead of buying a specific ravioli mold, you can pipe the cheese filling directly onto a pasta sheet, cover with another pasta sheet, then press the dough to seal in the filling using chopsticks. Coat the adorable ravioli sheet with a light butter and white wine sauce and have fun carving each little piece of pasta, bite by bite. Watch Carolina Gelen make this dish in this video.
Apple and Honey Babka
Similar in taste to my late mother-in-law’s homey Polish apple cake but a bit chewier and less sweet, this babka can be served as a dessert or breakfast treat. It comes from Sarah Amouyal, co-founder and co-owner of Babka Zana, a bakery in Paris with a nod to North African and Ashkenazi Jewish baking traditions. Unlike many other babkas today, it still has the feeling of old Europe in its simplicity. Make it for breakfast as I did, in a traditional loaf, or twist it into four smaller round buns to be shared when sipping coffee, as Ms. Amouyal does. What I especially like about this babka recipe is that it can be assembled one day and baked off the next. The cold, long rest in the refrigerator helps the dough rise more slowly, giving it time to develop flavor, while also making the babka easier to work with. Add a half teaspoon or so of cinnamon to the apples if you must.
Miso-Labneh Onion Dip
A few small tweaks to the classic sour cream and onion number yield this truly exceptional dip, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025). A little miso paste and vinegar take caramelized onions — already rich in character — to a whole new level. The salt, sweetness, umami and acid balance out the onions’ earthiness and dark caramel notes. Labneh offers a welcome tangy counterpoint to the robustly flavorful onion mixture without sacrificing creaminess. And though it’s best served with potato chips, this dip also works beautifully as a sandwich spread or alongside steak, roast chicken and roasted vegetables.
Zanzibari Mix (Urojo)
A fragrant, brothy green mango soup with a sour bite, Zanzibar mix is a staple of the archipelago’s street food stands. The soup is made with an aromatic base of onion, garlic, ginger and chile. It’s then typically topped with chunky mashed potato, crunchy bits that can include falafel or cassava chips, and a boiled egg. The essence is in the combination of ingredients, and the choice is yours. Here, the toppings include onions, tomatoes, spiced toasted panko, cilantro and any hot pepper sauce you like best, but feel free to improvise. The soup will make enough to cool, portion and refrigerate (for up to a week) or freeze (for up to three months).
Snickerdoodle Muffins
Inspired by the classic snickerdoodle cookie, these tender, just-sweet-enough muffins feature a double dose of cinnamon, both in the batter and as a heavy cinnamon-sugar shower on top. Yogurt provides that signature snickerdoodle tang without the need for cream of tartar. It also lends protein and moisture to the batter, and keeps the muffins from going stale quickly, which means they can be baked to be enjoyed throughout the week as an easy, comforting breakfast.
Chocolate Chip-Tahini Skillet Cookie
With no need to pull out a stand mixer, shape or chill the dough, this tahini skillet cookie makes a quick, crowd-pleasing dessert that’s a sweet solution for casual, last-minute gatherings. For minimal cleanup, the cookie dough comes together directly in the skillet. An inviting, nutty aroma floods the kitchen when the tahini hits the skillet and the sugars are stirred in. (For a toastier taste, allow the melted butter to foam and develop brown specks.) Once the egg and the dry ingredients are incorporated, it’s bake time. The cookie will develop two separate layers in the oven: a crispy, crackly cookie on top, and a soft, gooey, half-baked bottom. Scoop the warm cookie into serving bowls and top with a generous dollop of vanilla ice cream. While this cookie is best served warm, right after baking, the leftovers are delicious eaten like cereal with ice-cold milk, or chopped and sprinkled over a sundae.
Pan de Elote (Mexican Corn Cake)
Mexican corn cake — call it budín, panqué or pan de elote — is like cake and cornbread mashed together into a lush, custardy dream, bursting with fresh corn flavor that screams summer. It’s as easy as whirling juicy, sweet corn, eggs, milk, yogurt, melted butter and vanilla in a blender. It bakes in less than one hour, and it’s soft and just sweet enough. You’ll find this dessert, or pan dulce, sold by the slice at mercados and bakeries in nearly every corner of Mexico. Eat as is, warm or at room temperature, or top the cake with whipped cream, ripe fruit or spoonfuls of a fruit compote for a simple, sunny treat.
Sticky Date and Brown Butter Oatmeal
This oatmeal relies entirely on the caramel-like flavor of medjool dates for sweetness. Briefly cooking the dates first allows them to almost completely dissolve into the oatmeal, permeating every bite. Brown butter and a hint of vanilla enhance the richness, giving the oatmeal a dessert-like quality. Sliced ripe bananas or stone fruit, chopped apples or berries are ideal for serving, and the recipe can be easily scaled up to feed more people.
Ras el Hanout Chickpea and Spinach Stew
This warming one-pot stew delivers the depth and comfort of a long-simmered meal in a fraction of the time. Chickpeas and spinach braise in a richly spiced tomato base, creating layers of warmth and complexity. Ras el hanout, a fragrant Moroccan spice blend, gives the dish its signature aromatic depth; gently toasted tomato paste intensifies its flavor even further. A splash of soy sauce provides an unexpected but welcome hit of umami, rounding out the dish with a richness that mimics a stew that's been bubbling away for hours. Served with a generous spoonful of yogurt (or a squeeze of lemon) and a drizzle of harissa oil to cut through the richness, it's perfect with crusty bread or spooned over grains like rice, barley, bulgur or quinoa.
Sheet-Pan Ravioli With Burst Tomatoes
Transform store-bought ravioli and a mélange of tomatoes into this low-effort, high-reward sheet pan dinner. Roasting the ravioli at high heat gives the pasta pockets crispy edges and delivers bursting tomatoes that collapse into a rich, tangy sauce. Use whatever tomatoes you have on hand: Small cherry, Sungolds or grape varieties can be left whole, while larger ones like beefsteak or Roma can be cut into irregular chunks to help them fall apart. The ravioli and tomatoes are finished off with grated pecorino and lots of black pepper, reminiscent of cacio e pepe.
Tomato and Burrata Salad With Chile Crisp
Tomato and burrata couple up nicely for a light summer meal, and they get an instant makeover with the addition of chile crisp. A powerful weeknight tool, the condiment is made with a heady mix of spices suspended in a fiery red oil, brimming with complexity and umami. In this recipe, the chile crisp both seasons and dresses the salad. Every brand of chile crisp will vary in spice, heat and saltiness, so vary the amount accordingly. The spicy oil is tamed by the milky, buttery burrata, though you could also substitute with fresh mozzarella or ricotta. Be generous with the cilantro, as it brings a bright, floral note to the tomatoes. This makes an excellent main-meal salad served with bread, or can be enjoyed with noodles or pasta.
Pasta Salad With Sun-Dried Tomato Pesto
Sun-dried tomatoes take center stage in this pasta salad that tastes just as delicious at room temperature as it does chilled. The dressing (combining elements of pesto rosso, pesto alla Trapanese, and pesto alla Genovese) leans on oil-packed sun-dried tomatoes to yield a sweet and tart base. A combination of toasted pine nuts, fresh basil and garlic round out the pesto, providing that characteristic nutty, sharp, herbaceous flavor. To bring it into dressing territory, a splash of red wine vinegar laces the pesto. That gentle punch is accentuated by a generous squeeze of lemon juice over the pasta, yielding a salad that’s undeniably savory and bright. For the best tomato flavor, avoid oil-packed sun dried tomatoes that contain vinegar as the tomatoes can take on too strong of a vinegary bite.
Corn Quesadillas
Loosely inspired by the flavors of elotes and esquites, these vegetable-forward quesadillas are sweet thanks to peak-season corn, slightly smoky, and gently spiced, making for the most satisfying of summer meals. Fresh, plump corn (save the frozen stuff for another day) is quickly sautéed with poblano and jalapeño chiles until crisp-tender, helping to maintain its texture in the quesadilla. Creamy Monterey Jack cheese mellows the heat of the corn mixture, bringing its earthy savoriness to the forefront. The filling can hold for up to 3 days, meaning you can have fresh quesadillas on demand. To contrast with the richness of the cheesy, savory filling, a zesty lime dipping sauce brings brightness and rounds out each bite.
Kenai Dip (Smoky Jalapeño Cheese Dip)
Slathered on burgers and sold by the tub in grocery store delis across Alaska, this cold, smoky jalapeño-cheese dip is most authentically consumed within earshot of a 4-stroke outboard motor while fishing for salmon on the Kenai (keen-EYE) River. The original dip, also known simply as jalapeño cheese dip, has been sold by Echo Lake Meats, a butcher shop in the fishing town of Kenai south of Anchorage, since the 1970s. Its recipe remains a closely guarded secret, but copycat dips abound. This tasty, quick-to-make version for home cooks was adapted from the chef and recipe developer Maya Wilson’s recipe in “The Alaska From Scratch Cookbook” (Rodale, 2018). It’s important to use freshly grated cheese to get the correct texture.
Zucchini Butter Pasta
Make a dent in your glut of summer zucchini with this weeknight-friendly pasta. Grating the zucchini, a technique embraced by Julia Child, allows it to become so tender that it melts into the buttery, cheesy sauce. Cooking the zucchini with vegetable stock over low heat highlights the fruit’s sweetness and prevents it from caramelizing, giving the sauce a creamy rather than charred finish. Once the butter and Parmesan are added, give the mixture a good stir to encourage the zucchini to melt into the liquid. As always with zucchini, its mellow earthy flavor lays dormant until it is seasoned, so be generous with salt, pepper and lemon juice.
Turmeric-Butter Pasta With Tomatoes
Resembling an endless summer sunset, this pasta’s sauce is golden and warm and packed with flavor from just a handful of ingredients: Rich butter, citrusy turmeric, sweet tomatoes and zesty garlic. The sauce comes together simply, too. Sizzle turmeric, garlic and black pepper in butter until the aroma fills the air, then simmer cherry tomatoes until they start to burst, sweetening and brightening the sauce before tossing with pasta. That’s it. To finish, feta cheese is highly recommended to add bursts of tangy richness. For added heft, stir in chickpeas or other beans, or serve with grilled chicken.
I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)
Grating super-firm tofu is one of the best party tricks in the kitchen. It makes tofu not only quicker to prepare (no pressing required!) but also deceptively meaty. In this recipe from my book “Big Vegan Flavor” (Avery Books, 2024), the grated tofu is pan-fried until golden, then coated in an extremely good, flavor-rich sauce featuring some of my favorite pan-Asian condiments: fruity yet smoky gochugaru, nutty toasted sesame oil, plus umami-rich Chinese black vinegar and soy sauce. The result is delightfully crispy, chewy and super-savory tofu that is shockingly meaty. It’s been described as “spicy ground chicken,” “larb-esque,” and “I can’t believe it’s not chicken.” It’s delicious for dinner, but also tastes great at breakfast. Serve with stir-fried or steamed green beans or broccoli for a quick yet delicious meal. To make ahead, you can grate the tofu and prep the aromatics the night before.
Chile Egg Salad Sandwiches With Yogurt
This egg salad sandwich reimagines Turkish çilbir, a breakfast dish made with poached eggs, garlicky yogurt, and smoky, chile-infused melted butter — a dish that’s rich and very flavorful despite the modest ingredient list. Here, those bold flavors appear in the tangy, yogurt-based dressing that coats jammy boiled eggs. The combination of creamy yogurt and slightly runny yolks creates a rich egg salad that doesn’t need mayo. If you don’t have a microwave, blanch the garlic cloves in boiling water with the eggs for 30 seconds before finely grating them and combining with the chile flakes and oil.
One-Pot Roasted Garlic Pasta
While roasting garlic can typically take close to an hour, this creamy pasta captures those sweet, nutty, mellow flavors in just 35 minutes, no roasting required. To replicate the toastiness, the process starts by gently frying the cloves in olive oil until they develop a golden-brown exterior. Because garlic can burn easily, you’ll want to keep the sizzle slow and steady and ensure the cloves are in near-constant motion. Simmering the fried garlic in water delivers two things: the characteristic roasted garlic tenderness and a flavorful stock, which becomes your base for the fragrant pasta sauce. A splash of cream and a drizzle of garlic-infused olive oil are incorporated into the starch-heavy pasta water for an irresistibly silky sauce from just a handful of ingredients.
Strawberry-Basil Cottage Cheese Bowls
This easy breakfast isn’t too sweet or too savory, and that’s what makes it enticing to eat. Combine strawberries with vinegar, honey, basil, salt, and pepper, then let them sit for 15 minutes or up to 1 day. The berries become sweeter, tarter and slightly spicy from the black pepper, and their released juices develop into a pink syrup that you spoon over cottage cheese. Accentuate the savoriness by adding arugula, watercress or prosciutto; or lean into sweet by adding a spoonful of jam or granola.
Lemon Berry Quick Cake
Occasionally, you might find yourself with a surplus of summer berries. This easy cake is perfect for those occasions. The olive oil and lemon are inspired by traditional Italian cakes that offer richness while also feeling light and tender. The berries and the glaze — should you choose to use it — are reminiscent of traditional American pound cakes. This versatile cake-of-all-trades is baked in a cast-iron skillet yet remains soft and delicate in the crumb. It is so versatile that it can be served for breakfast, afternoon tea or as a simple, rustic dessert for a beautiful summer feast.