Vegetarian
6918 recipes found
Cranberry Sauce with Rosemary and Pear Brandy
I have made a cranberry sauce with rosemary from Fine Cooking for years. Today, with a batch of fresh, local cranberries, I decided to change up the recipe to include pear brandy, although I suspect apple brandy would taste just as good. I used lemon zest to brighten up the sauce, and I am happy with the brightness and fresh taste. Hope you agree!
Yellow Beans with Mushroom and Pine Nuts
This yellow beans recipe with mushrooms and pine nuts is a great side dish for an Asian inspired meal! I served this with a piece of fish for a healthy meal.
Blood Orange and Ginger Punch (Cocktail)
Blood Orange juice & Ginger ale are paired with lime and, for the adult version, liquor, vodke or rum, to create this wonderful Cocktail recipe. Cheers!
Judy Rodgers' Roasted Applesauce (and Savory Apple Charlottes)
No cinnamon, no cloves -- this roasted applesauce recipe is straight-up apple, mainlined to your belly. Judy Rodgers takes an easy approach with high flavor.
Ginger, Cucumber, Carrot and Cabbage Slaw
Eleven Madison Park Granola
At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you're careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste.
Sossie Beile's Little Cherry Crumb Bars
Heavenly! That's the first thing that comes to mind when you try this Recipe With Cherry Preserves. Light & not very sweet, perfect with a cup of afternoon tea.
Pine Nut Brittle with Rosemary
Pine nuts and rosemary are two flavors that scream "holidays" to me. It's probably the closest you can get to eating the Christmas tree without getting tinsel in your teeth. So I decided to combine them here with another Christmas classic that dentists love to hate: brittle. Enjoy!
White Chocolate Holiday Bark
I now make chocolate bark the Ina Garten way - by melting the chocolate in the microwave in 30-second increments. It's easy and makes the job seem effortless. This is a great recipe to make with kids. They can participate in every step of the process. I stuck to a red and green theme for this batch, with a few recommendations for other healthy red/green toppings. As the holidays approach, I am looking for easy treats to assemble and this bark fits the bill! This is great to serve along with some ice cream or fruit. And it makes a great food gift.
Garlicky Pimento Pepper Spread
This pimento pepper recipe came from the need to try to adapt the classic roasted red pepper. Just throw them on the baking sheet, pull them out, and puree!
Crisp Kale Chips With Chile and Lime
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.
Mixed Bean and Winter Squash Stew with Fresh Basil
I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Ode to My Apple Tree Kale Salad
After a 3-year fruit drought, our apple tree produced a bounty of fruit this year. Our apples may not be the most gorgeous you have ever seen, but they are firm, sweet yet tart, and wonderful for baking, making sauce, and eating. I have made countless apple crisps this season, lots of applesauce to freeze, and an apple a day goes into every salad I assemble. The skin is mottled and barely presentable to the consumer's eye, but I love love love that we have a tree in our yard that is giving us such a gift. My other love of this season is local kale that is crisp and just screams healthy. Every day for weeks I have made a kale salad for lunch, puffing up my chest while thinking of the nutritional density of this glorious vegetable. This salad is meant to give my two loves equal billing, with just a little crunch of nut and a sprinkle of cheese to complete the taste.
Baked Chickpeas
A healthy snack
Roasted Leeks and Brussels Sprouts
This Brussels sprouts and leeks recipe is a quick and easy side dish that's perfect for a weeknight dinner. a surprisingly rich flavor, too! The leeks are key.
Thyme Roasted Carrots with Goat Cheese
Tangy goat cheese and lemony thyme pair perfectly with the caramelized carrots.
The WFP: Greek Mahogany Potatoes
The idea for this recipe comes from Avgolimono soup. Some recipes are more about guidelines than about measurements. This is one of those recipes.
Tomato and Feta Salad
No oil, dressing, vinegar, or salt. Requiring only three ingredients, this refreshing tomato salad is deliciously simple and great in the summer. Use two medium basil leaves and one rounded tablespoon of feta per tomato. Although room-temperature tomatoes provide more flavor, a more refreshing salad can be made by chilling the final salad for a half hour before serving.
Pear Delights
Made it up for an appetizer and it evolved over time
Fresh Pears and Frico
This recipe is so easy and uses just three ingredients but makes for a nice little appetizer.
The Wedding's Over Simple Salad
We had a lot of beautiful green onions and tomatoes leftover from a wedding. Always quick to the obvious, I thought: let's make a recipe for some salads.
Pear-Infused Vodka
There are few cocktails better than a high-quality vodka with a real fruit infusion. In this pear-infused recipe, you will be rewarded after a one-week wait.
Grilled Peaches With Dukkah and Blueberries
Dukkah? It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself. Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries. Simply dab the cut fruit with some olive oil and place on a hot grill until lightly toasted and soft. The result is reminiscent of peach pie without the crust, warm and yielding, with just a hint of char.
Creamy Cashew Marzipan
I was inspired to make this marzipan after discovering a recipe for a peanut-based on in Fany Gerson's "My Sweet Mexico." She said you could substitute pecans, pistachios or almonds, but, in honor of my grandfather, whose favorite nut is the cashew, I went for cashews instead. This was simple and fun to make, as well as a real time-saver. I made it for a party and it seemed to be a hit; the fun shapes--from dachshunds to hearts--probably didn't hurt.