Vegetarian
6950 recipes found
Classic Cranberry Sauce
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.
Plum Sorbet or Granita
Use ripe, juicy red plums for this spicy, wine-infused sorbet or granita.
Roman Style Baked Semolina Gnocchi
Leek Mousse
Berber Skillet Bread
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter. The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Beans and Garlic Toast in Broth
A simple dish of creamy, thin-skinned beans and broth on toast is easy to make, and a comfort to eat alone or feed a crowd. If you make the beans ahead of time, they can keep in the fridge for 3 days, but may need a splash of water added when you heat them up. The broth is a great way to make use of parmigiano rinds, if you happen to be saving those, but if you don’t have any lying around, you can still make it rich with umami: Whisk a heaped tablespoon of white miso with a little of the bean broth to make it smooth and lump-free, then add it back to the pot. It will add a similar, savory depth. The dish seems plain, but it won’t be if you season the broth well, and garnish each bowl generously with olive oil, grated cheese and herbs, just before you eat it.
Helen Oless's Cheddar Cheese Ring
Honey Spice Bread
If you go to a French honey stand or shop, or one of the many honey fairs that occur during the summer in Provence, pain d’épices – spice bread – will always be one of the items for sale along with the honey, as honey is a key an ingredient in these breads. This recipe is based on one by French Pastry School founder Jacquy Pfeiffer. His recipe, which does not contain any butter or oil, results in a very moist bread. You will need a small loaf pan, no bigger than 4 x 8 inches, or you can make mini-muffins.
Open-Face Plum Cake
Winter Squash and Molasses Muffins
These moist muffins are reminiscent of pumpkin molasses bread, but they aren’t as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Applesauce Bread
Serve this easy, moist and spicy quick bread with tea, pack it in a lunchbox or eat it for dessert. Use homemade or commercial applesauce with no sugar added.
Brown Sugar Frozen Yogurt And Berries
Mixed Red Fruit, Apricot and Hazelnut Galette
In France, “fruits rouges” usually refers to a mixture of berries. I used blueberries and raspberries, and included some cherries and plums in the mix, as well as apricots for this delicious, rustic odds-and-ends galette.
Raw Butternut Squash Salad With Cranberry Dressing
People aren’t accustomed to eating raw butternut squash, but when it’s grated, it has a wonderful, crunchy quality, and it’s also very pretty. Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger. It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.
Spiced Pumpkin Creme Brulee With Ginger-Dusted Churros
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. When this combination of cold crème brulee and hot churros (deep-fried pastries dusted with cinnamon sugar) appeared on the Mansion menu, it “took off right away,’’ says Mr. Davaillon. Use a star-shaped piping tool to make the churros about three to four inches long and up to a ½ inch in diameter. They can be piped out a day early and fried at the last minute before serving.
Apple Doughnuts
Pear And Cranberry Chutney
Chickpeas With Mint, Scallions and Cilantro
Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it’s a simple matter of simmering for about 45 minutes. Cooked chickpeas will keep up to 5 days stored in their cooking liquid in the refrigerator. The combination of warm beans and cool herbs makes a great side dish.
Marian Burros's Carrot Cake
Moroccan Almond-Argan Butter
Serve this butter with Berber skillet bread.
Fred's Macaroons
Cold Borscht
Lima Bean Spread With Feta and Za’atar