Vegetarian
6950 recipes found
Taillevent Pear Souffle
Heavenly Necci
Green Sauce With Avocado
Mrs. Sebastiani’s Malfatti
Heavenly Hots
This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don’t cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.
Thyme-Meringue Cookies With Boozy Apple
This recipe, by Sarah Magid, a Brooklyn baker, is a new take on an old recipe, the Huguenot torte. This elegant cookie calls for apples and pecans, but you could also use pears, hazelnuts or even black walnuts. It’s very sweet, so consider folding 1/4 cup crème fraîche into the whipped cream for added tang.
Pesto Pizza
Soft Black Bean Tacos With Salsa and Cabbage
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Tomatillo, Tomato and Avocado Gazpacho
Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn’t necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don’t like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won’t blend.
Chipotle, Tomatillo and Pineapple Salsa
Potatoes Dogana
You can serve potatoes Dogana alongside any simple protein — grilled meats, roasted birds, sautéed fish, for example. Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on the relish. Then you can call it dinner, or even brunch, just to mix things up even more.
Canned Poached Pears
You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com. Avoid table-ripe fruit. Ripe or very ripe fruit may produce a mushy result.
‘Totally Local’ Gratin
All the ingredients listed in this recipe are local to New England. If you don't live there, do your best to substitute them with your own local ingredients. Or grow and make them yourself. (Just kidding.)
Migas Eggs A La Mike Marks
Vegetable Tostadas With Dark Chili-Garlic Sauce
You can find dried ancho chilies, sometimes called pasilla chilies, in supermarkets where Mexican foods are sold. They have a rich, sweet flavor. The chipotle adds heat to the mix. You can use other vegetables in season. This is the winter version.
Potato Tacos
Four-Cheese Pizza With Basil
Spicy Orange Salad, Moroccan Style
Fig Sorbet
I love fig ice cream, so I decided to try sorbet, and although I wasn’t crazy about the color, I couldn’t resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this is with red wine.
Chili-Cilantro Potato Cakes
Orange Poached Figs
Mushroom Quesadillas
Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
Tostadas With Sweet and Hot Peppers and Eggs
This comforting topping is a kind of Mexican piperade.
