Vegetarian
6953 recipes found
Praline
Tarte Au Maroilles (Maroilles Cheese Tart)
Tarragon Sauce
Orange Glaze
M.F.K. Fisher’s Potato Chips
Sometimes, you just want plain potato chips, without the powdery ranch flavoring or day-glo red of barbecue dust. Here they are. A mandoline is helpful for making them, and take care to get your potatoes really dry before you fry them. The writer M.F.K. Fisher was passionate — even vicious — about potato chips, and here she does not steer us wrong.
Quick Harissa Sauce
Greens With Raspberry Vinaigrette
Baked Garbanzo Beans
Basic Vinaigrette With Mustard
Mache or Mesclun With Blue Cheese Dressing
Tourte Aux Bettes (Swiss Chard Tart)
Almond Crusted Sturgeon
Mesclun Salad
Black Olive Paste
Butternut Squash With Anise
Spiced Olives
Southern Mesclun Salad
La Zucca Magica’s Orange and Olive Salad
The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don’t omit the fennel seeds, which add another dimension of flavor and texture — just super. And by all means use the common navel orange — it’s in season, and it seems, to me, just perfect.
Orzo with Summer Squash and Pesto
There’s still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren’t much bigger than the grains of orzo.
Strawberry Paris-Brest
Sunchoke and Apple Salad
In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet. In this salad from executive chef Michael Anthony at New York City’s Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.
Wine Granite
Morrocan Orange, Red Onion And Black Olive Salsa
This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.