Vegetarian
6953 recipes found
Poached Pears In White Wine And Ginger Sauce
Baked Polenta With Wild Mushroom and Tomato Sauce
Asparagus And Egg Sandwich
Purée de Pommes de Terre à la Truffe
Philippe Boulot's Whipped-Potato-And-Wild-Mushroom Napoleon
Seared Green-Bean Salad
Cauliflower Gratin With Goat Cheese Topping
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet. One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.
Tempura-Fried Green Beans With Mustard Dipping Sauce
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan. He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce. You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes. They are Buffalo chicken wings for people with good art on the wall and a capacity for avoiding, as A.J. Liebling wrote, the fatal trap of abstinence. You simply can’t eat just one.
Sauce Forestiere (Wild mushroom sauce)
Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts
In 2010, I gave Stuart Brioza and Nicole Krasinski, a husband-and-wife team of San Francisco chefs, a 19th-century recipe for simple chocolate caramels made with molasses and vanilla and asked them to use it as inspiration for an entirely new dish. Two days after sending them the candy recipe, I received one back for Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts, a remarkably good dish that can be served either as a tapa, a cheese course or a sweet-savory dessert. “We started thinking about molasses, because that was the strongest flavor in the caramel recipe,” Brioza explained. Anise and fennel flavors came to mind next, as did Scandinavian licorice: “You know, they’re molassesy and black, chewy and gummy,” he continued. “We thought of vinegar as a way to balance that out. We thought, well, dates could take on the texture we’re really looking for in that kind of candy. The pecorino came in to play a role because the dates were too sweet. And then the walnuts — kind of a no-brainer,” to balance the dish and give it texture.
Pear and Roast Beets With Roquefort
Roast Potatoes And Squash
Caramel Glazed Pears
Potato, Sage and Lemon Zest Focaccia
There are a lot of focaccia styles out there. There are thick and fluffy ones, loaded with toppings, and crispy, oily ones with a minimalist sprinkle of salt. Then there’s everything in between. I decided to stick to this middle ground and bake up something that had crisp edges while still being light and soft in the center. Baking the focaccia in a cake pan, a trick I learned from the Los Angeles chef Nancy Silverton, does just that. It encourages the exterior of the loaf to turn crunchy as it absorbs heat from the sides of the pan, while allowing the dough to rise nicely in the middle. A cake pan also made for a nice-looking, gently domed loaf, more evenly shaped than the flatter, hand-pressed focaccias I’ve made in the past.
White Bean and Fennel Dip
This velvety smooth white bean dip is made from whipped toasted fennel seeds and fragrant dark green fennel fronds. Use slivers of the fennel bulb to scoop it up, and serve it with a rye- and fennel-flavored cocktail called the Golden Bowl. One large, feathery fennel should suffice for both cocktails and dip.
Sauteed Wild Mushrooms with Shallots (Cepes Bordelaise)
Endive Salad With Walnuts and Roquefort
Oven Fries
These fries have savory, crisp, dry edges, and they’re satisfying and somewhat addictive, just like regular fries. I use a mix of regular and sweet potatoes for this. Choose waxy potatoes, like new potatoes or red potatoes, which have a lower glycemic index than starchy russets.
Black Currant Cumberland Sauce
Cilantro Sauce
Pommes Annette
Roquefort-and-Pear Eggnog
This fascinating recipe came to The Times in a 2007 article by Amanda Hesser about eggnog, specifically the Craig Claiborne version of the classic Christmas punch which Ms. Hesser said “sweeps the field.” She asked Eben Freeman, the head bartender at Tailor in SoHo, to come up with his own interpretation of Claiborne's 1958 concoction. “Freeman is a man who isn’t shy about using ingredients like bell peppers in his cocktails, infusing gin with hops and making drinks like ‘the Waylon,’ which involves blending bourbon with smoked Coca-Cola; he took to the eggnog with the enthusiasm of a dog unleashed in the park.” What he landed on was this: a savory-sweet mousse in which he infused the cream with Roquefort and scented the nog with poire William, a pear eau de vie. Serve it as a cheese course with a spoon. There's no sipping this stuff.
Pears Baked With Roquefort Cheese
