Vegetarian
6950 recipes found
Cookies and Cream Icebox Cake
This simple, no-bake dessert is perfect for any chocolate lover. Chocolate sandwich cookies are enrobed in fluffy whipped cream enriched with a bit of vanilla and sugar. The whipped cream has a generous amount of cream cheese, which helps balance the sweetness of the cookies with a little tang. The cake requires very little prep and a long chill time, which makes it perfect for a party. You can assemble the entire thing the day you plan to serve it, or even two days before the celebration. You can make this in just about any 2-quart dish with a flat bottom; an 8-inch square pan or 9-inch round pan works perfectly.
Whole Wheat Maple Zucchini Bread
This zucchini bread is not flashy, but its simple goodness will have you making it again and again. Moisture is an essential for a good zucchini bread, and while grated zucchini typically provides it, this recipe gets some additional help from olive oil and buttermilk. The incorporation of cardamom and orange zest will make your home smell like the most fragrant of bakeries. Maple syrup also adds a subtle sweetness and balances the earthiness of the whole-wheat flour. This zucchini bread is lovely as written, but you can also incorporate mashed bananas, fresh berries, chopped chocolate or your favorite nut.
Peach Ricotta Cake
Peaches are one of the very best things about summer, and this cake celebrates them two ways, with chopped pieces folded into the batter and wedges fanned out to decorate the top. The batter is enriched with ricotta for moisture and a generous amount of lemon zest for brightness. This cake is beautiful enough to serve at a party and can be prepared and baked in less than an hour. If fresh peaches aren't looking good at your market, you can substitute the same weight of any other fresh stone fruit. (If summer fruit isn't available, you can even use a 12-ounce package of frozen sliced peaches; just be sure to thaw the slices fully and pat them dry before adding them to the batter.)
Whipped Ricotta
Homemade whipped ricotta can serve as both a dip and a spread. It’s also a cinch to make, transforming the grainy, dense cheese into something light and airy. Delicious on sandwiches or with crackers or raw vegetables, it’s especially welcome as part of a charcuterie board.
Chickpea Spinach Salad With Curry Yogurt Dressing
Highly transportable and sunny, this no-cook salad is perfect for outdoor meals or potlucks — but it’s also evergreen enough to be a desk lunch any time of year. Stained and seasoned with curry powder, the chickpea salad’s bold flavor is brightened with fresh herbs, scallions and a splash of vinegar. Mashing a portion of the chickpeas offers a pleasant variance in texture and helps thicken the sauce; a little yogurt brings everything together. You can throw this salad together quickly for an impromptu meal, or even make it a whole day ahead, as it gets better with time. As it sits, the spinach softens and shrinks slightly; if you prefer a fresh, crunchy bite, then toss in the spinach at the last moment before serving.
Iced Matcha Latte
Matcha is a finely ground, powdered form of green tea with a distinctly grassy, umami flavor. In traditional Japanese tea ceremonies, high-quality, “ceremonial-grade” matcha powder is prepared with water only. The matcha latte, and its cousin, the iced matcha latte, are both made with milk (and often sweeteners) in a modern adaptation popular in the West. For a hot latte variation, see Tip.
Kale Caesar Pasta Salad
Caesar salad meets pasta salad in this comfort food mash-up. Crisp and sturdy kale leaves hold their own alongside al dente pasta when tossed in a thick and creamy Caesar-inspired, mayonnaise-based dressing. Crunchy, lemony breadcrumbs and salty Parmesan shavings are added just before serving, for extra texture and flavor. Served cold, this recipe is perfect for make-ahead entertaining or meal prep. For those looking for extra protein, cooked chicken or crispy chickpeas are welcome additions. Of course, feel free to swap in romaine lettuce and croutons, if preferred.
Feta-Ranch Wedge Salad
A towering wedge salad is fun to look at, but the height and shape make it impractical for a couple reasons: Toppings tumble right off and dressings can’t permeate it properly. This recipe fixes all that by calling for thinly sliced wedges that are stacked on their sides. The toppings stay put, and the dressing can work its way into all the little nooks and crannies. This salad looks impressive, it tastes delicious and it’s actually quite no-fuss: You can make the dressing days ahead of time, and swap in whatever herbs, spices, seasonings you have and crave. The only tricky aspect is emulsifying your feta. The key is time: Scrape the sides as needed and keep blending. With some coaxing, it always gets there.
Pesto Pasta With Corn and Green Beans
Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free, just parsley, basil, garlic, Parmesan, pecorino and olive oil.
Hellbender’s Masa Pancakes
The chef Yara Herrera is clear: “I didn’t invent the idea of a masa pancake.” But she perfected the form at Hellbender restaurant in Ridgewood, Queens, where the theme of native heirloom corn runs through the tacos and tostadas on the menu. For brunch, masa gives the pancakes a sturdy crackle at the edges around a crisp top. Inside, it infuses the batter with a depth not usually found in pancakes, as does the addition of yogurt, yielding a crumb that’s at once fine and fluffy. Fresh masa, a doughy mass of ground nixtamalized corn, can be purchased from tortillerias and some Latin markets (see Tip). It’s blended into a batter that stays light using Ms. Herrera’s technique of cooking tall pancakes in tiny individual skillets. But masa harina, shelf-stable flour ground from dried masa, is more readily available and can be substituted as directed below, with the batter sizzled into the usual flatter rounds.
Burst Cherry Tomato Orzotto
Peak-season cherry tomatoes and fragrant basil join forces in this light and summery one-pot orzotto. Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.
Strawberry Pasta
This Polish childhood staple of creamy strawberry sauce over pasta is a fast, fuss-free way to make the most of peak summer berries.
Corn Soup
This simple corn soup tastes like sweet, buttery popcorn, though its richness comes more from the corn than the half-and-half. Blended silky smooth and studded with whole kernels for texture, this soup is an excellent canvas for almost anything. Serve as recommended with a sprinkle of minced chives, or round out the sweetness by adding minced tarragon instead. A dollop of sour cream or Mexican crema, a sprinkle of cayenne and a squeeze of lime will drum up the flavor of Mexican street corn. Bulk it up by serving whatever roasted protein or vegetables you're craving in a pool of it.
Mango Soft Serve
When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk.
Ginger-Lime Cucumber Salad
Cooling, refreshing and supremely easy to make, this cucumber salad spotlights spicy ginger, bright lime juice and a blend of fresh herbs to emphasize its green color and flavor. The most essential ingredient, an often-overlooked component in the cucumber universe, is patience. Marinating cucumbers, even if only for 10 minutes, allows new and distinct flavors the opportunity to penetrate the juicy flesh, resulting in a more savory outcome. Make this salad a couple of hours before serving, or even the night before, to allow the dressing its most optimal influence. Spoon this salad over freshly toasted, crusty bread, with or without a few slices of gravlax, along with the juices that inevitably pool at the bottom of the salad bowl.
Charred Cherry Tomato Pasta
There are countless variations on cherry tomato pasta, but this version is anything but standard. Cherry tomatoes are blasted under the broiler, releasing their sweet juices and charring their skins. The tomatoes are then finished in a skillet with garlic-perfumed olive oil and butter, yielding a simple and savory sauce for pasta. The twist: Stirring in a fresh egg yolk just before serving adds an unexpected, sophisticated richness. If you’d rather skip the egg yolk, a dollop of ricotta or some torn burrata would also fit the bill.
Lemon Zucchini Bundt Cake
It seems like everyone has a glut of zucchini in the summer, and this is a great way to make a dent in that pile of produce. This simple cake batter has a hint of cinnamon and a generous amount of lemon zest, and the finished cake is coated with two layers of lemon glaze for a crackly, sweet and tart finish. The classic Bundt shape and its long shelf life makes this the perfect cake to have on your counter for both afternoon snacks and unexpected guests all season long.
Roasted Pepper, White Bean and Mozzarella Salad
Sweet, fruity jarred roasted peppers power this hearty cannellini bean salad that comes together with almost no preparation. Like many jarred vegetables, store-bought roasted peppers are a timesaver without any sacrifice in flavor; opt for fire-roasted ones, if available, for smokier notes. Here, the succulent texture and vibrant hue of roasted peppers pair beautifully with tender cannellini beans and creamy mozzarella. You can put down that knife: As there’s no chopping required, you’ll create a range of textures by simply tearing the peppers, mozzarella and herbs. If you’ve got a glut of fresh summer bell peppers available, you can take advantage of them at their prime by roasting them for this salad, using any color or variety; check the Tip for instructions.
Potato Salad With Pickles
Those who love salt and vinegar chips already know that potatoes thrive when paired with acid, and this recipe shows that this same formula also works in a salad. Pickles bring lively acidity, imparting their classic tang to lighten potato salad. The mustard dressing is punchy, and sharpened by the addition of pickle brine. Dill pickles vary in sweetness, saltiness and acidity, so taste your brine and add accordingly. Dill, chives or parsley freshen the potatoes, but consider this as an opportunity to use up whatever soft herbs you have around. Boiled eggs make this potato salad feel more like a main meal than a side, but there are many ways to customize; crispy chickpeas or crumbled feta achieve similar effects.
Sour Cream Baked Doughnuts
You’re a mere 25 minutes away from freshly baked sour cream doughnuts when you make them at home. The vanilla and nutmeg in the batter make them taste like your favorite store-bought cake doughnuts, but you can actually enjoy these fresh doughnuts warm, when you make them in your kitchen. Melted butter gives them a rich flavor, and sour cream ensures that the crumb is tender and moist. Enjoy them plain, or with a heavy dusting of powdered sugar. Because these doughnuts taste best the same day they are baked, this recipe only makes a half dozen, but if you’re feeding a bigger crowd, you can simply double the recipe to make a full dozen, baking the doughnuts in two batches.
House Dressing
This perfect vinaigrette recipe comes from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi. Since I first wrote about this recipe, it’s become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing. This version comes from my book, “Good Things” (Random House, 2025). The warm water in this recipe might surprise you. “We add warm water to make it more palatable,” Ms. Williams said. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” Drizzle this liberally over everything: boiled asparagus, farro salad, steak, fish or roast chicken. And if you don’t have both types of mustard on hand, just use twice as much of whichever you do have.
Creamy Sesame-Ginger Dressing
This is the recipe that inspired my book, “Good Things” (Random House, 2025), and my entire palate still puckers with pleasure every time I make it. After I’ve balanced and adjusted the flavors and dipped a bit of lettuce or cabbage into the dressing for a final taste, I always marvel at the way it manages to take every element — salt, acid, umami, fiery ginger, garlic and spice — right to the edge . . . without stepping over.
Pesto alla Trapanese (Pasta With Tomatoes, Almonds and Mint)
There’s an inspiring casualness to the best Italian cooking: Combine a handful of high-quality, local ingredients, season them simply and let them be. A great example is pesto Trapanese, a simple sauce that digs deeply into the Sicilian soil it comes from. Rich almonds and fruity olive oil mingle with fragrant herbs while tangy tomatoes make it brighter and sweeter than green pesto, its more famous cousin from Genoa. This mint version, adapted from “Made in Sicily” (Ecco, 2012) by Giorgio Locatelli, the London-based chef and restaurateur, swaps out the traditional mortar and pestle for a food processor but keeps the earthy soul of the dish intact. Besides tossing this pesto with pasta, try spooning some over fish, shrimp or roasted potatoes.
S’mores Layer Cake
This cake is a labor of love, but you can make all of the individual parts ahead of time, and the finished dessert truly tastes like a bite of old-fashioned s’mores. The base is a deeply chocolatey sour cream cake that stays soft and moist for days. The cake layers are sandwiched together with toasted marshmallow buttercream and graham cracker crumbles. The sweet and salty graham crumbles, made from graham cracker crumbs that are mixed with sugar and melted butter and then baked, add crunchy texture to the cake and make a terrific garnish, too. You will need a kitchen torch to toast the meringue for the buttercream, but it’s totally worth it for that iconic, deeply caramelized marshmallow flavor.