Vegetarian
6953 recipes found
Baba Au Rhum
2h8 servings
Garlic-and-Bread Sauce With Thyme
20mAbout 1 cup
Citrus Crème Fraîche With Tarragon
10mAbout 3/4 cup
Scallion and Yogurt-Cheese Stuffing
5mFour servings
Haddock on Polenta With Tarragon Sauce
45m6 servings
Black Bean And Papaya Salsa
25m2 servings
Miranda Magagnini's Basic Tomato Sauce
1h4 servings
Basic Sponge Roll For Roulades
25mEight to 12 servings
Baumaniere's Eggplant Gratin (D'aubergines Baumaniere)
1hFour servings
Pear and Jicama Salad
25m8 servings
Black Beans With Amaranth
Throughout Mexico, wild and cultivated greens of all kinds are added to beans and to meat dishes. Amaranth is a favorite choice. The pretty leaves are red, or green with red veins. While they’re a bit tough and bitter when uncooked, they’re sweet and tender after blanching.
1h 30mServes six
Mary Clare Ulmer's Artichoke Pickles
40m15 cups
Pear And Stilton Sandwiches
15mTwo sandwiches
Linguine With Garlic and Lemon
15mFour servings
Jerusalem Artichoke Pancakes
30m6 - 8 servings
Gingered Carrot Salad
1h 10m4 to 6 servings
Cepes Provencale (Sauteed wild mushrooms with garlic)
10m4 servings
Scrambled Eggs With Mushrooms
25m6 servings
Corn with Aromatic Seasonings
This is an easy, perfumed, stir-fried dish that can be made with fresh or frozen corn from Madhur Jaffrey, the renowned Indian cookbook author. Corn and heavy cream are infused with a jumble of whole Indian spices like mustard seeds, cardamom pods, cloves and cinnamon stick, as well as fresh ginger and green chiles.
10m4 to 6 servings
White Radish And Jicama Salad
20m4 to 6 servings
Bruschetta With White Bean Puree and Fried Sage Leaves
15m4 servings
Baked Pears With Saba
1h 30m6 to 8 servings
Sauteed Potatoes With Onion
35m4 servings
Sauteed Wild Mushrooms With Shallots and Garlic
15m4 servings