Vegetarian recipes
32 recipes tagged “vegetarian”.
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Gruyère and White Wine Fondue
Grated cheese and wine coaxed with cornstarch into a pot that stays glossy instead of breaking into strings — dip bread until it's gone.
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Fresh Pappardelle with Mushroom Ragù
Egg dough rolled thin by hand and cut into ribbons, tossed with a mushroom ragù built to taste like it simmered all day.
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Spanakopita
Spinach and feta packed between layers of butter-brushed phyllo, baked until the top shatters like glass.
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Everything Bagels
A stiff, low-hydration dough boiled before it's baked, the only way to get a shiny crust and a chew that fights back.
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Eggplant Parmesan Sandwiches
Breaded and fried eggplant stacked with marinara and melted mozzarella, built for a bite instead of a fork.
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Egg Fried Rice with Scallions and Peas
Day-old rice separated to distinct grains in a screaming-hot wok, faster than delivery and better with whatever's in the crisper.
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Cheddar and Black Pepper Biscuits
Cold butter and a hot oven, folded into layers instead of kneaded — the fastest bread in the larder.
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Whole Roasted Cauliflower with Tahini and Date Syrup
A whole head roasted until the outside is nearly burnt, carved at the table like a small, strange cake.
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Saffron Rice with Crispy Tahdig
Basmati steamed until the bottom fuses into a shatter-crisp golden crust, then flipped onto a platter like a cake.
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Quick-Pickled Beets with Horseradish and Dill
Boiled beets cooled in a sharp vinegar brine, piled onto a horseradish cream that cuts right back through the sweetness.
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Parmesan Polenta with Garlicky Braised Kale
A pot of cornmeal stirred into something creamy, with a skillet of garlicky kale so it isn't just a bowl of starch.
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No-Knead Dutch Oven Bread
A crusty round loaf built on an overnight rise instead of a mixer, baked covered so the crust blisters on its own steam.
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Leek and Gruyère Frittata
Eggs baked slow with sweet leeks and melted Gruyère until barely set — a breakfast that's just as good sliced cold at noon.
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Grilled Corn and Tomato Pizza
Dough charred straight on the grill grates, topped in a rush while the first side is still hot enough to melt the cheese.
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Cold Sesame Noodles with Cucumber and Chili Oil
Wheat noodles rinsed cold and coated in a peanut-sesame sauce, a starter or side that never goes near a stove after the pot drains.
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Buttermilk Pancakes with Maple Butter
A griddle breakfast that rests just long enough for the batter to relax, stacked high under a butter that's already sweetened before it hits the plate.
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Black Bean and Poblano Enchiladas
Corn tortillas rolled around charred poblano and black beans, drowned in red chile sauce until the edges go crisp under the broiler.
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Tomato and Corn Galette
A free-form cornmeal crust folded around ripe tomatoes and corn, no pan or tart ring required.
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Smoky Eggplant Dip
Eggplant charred to ash on the outside so the inside tastes like it was cooked over coals.
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Shakshuka with Peppers and Feta
Eggs poached in a thick, smoky pepper sauce, eaten straight from the pan with bread.
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Roasted Butternut Squash Soup with Crispy Sage
A blender soup that tastes like more work than it is, finished with butter browned until it smells like a bakery.
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Potato Gratin with Thyme
Sliced potatoes baked slowly in cream until the dish turns into its own sauce.
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Grilled Zucchini Salad with Mint and Feta
Charred zucchini ribbons in a sharp dressing, built to sit at room temperature instead of wilting on the way to the table.
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French Onion Soup
A pot of onions, cooked slowly until they taste like something else entirely, under a raft of melted Gruyère.
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Farro Salad with Peaches, Arugula, and Pecorino
A boiled-grain salad built for the peak of peach season, dressed while everything's still warm enough to drink in the vinaigrette.
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Crispy Pan-Fried Tofu with Chili Crisp
Tofu fried hard in a cast-iron pan until the crust shatters, then tossed in chili crisp — a fifteen-minute main that doesn't miss the meat.
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Coconut Red Lentil Dal with Curry Leaves
Lentils that cook down to nothing on their own, saved by a hot pan of popped spices poured over at the last second.
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Chilled Cucumber and Yogurt Soup
A blender soup for nights too hot to stand at the stove, sharp with dill and garlic.
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Baked Oatmeal with Blueberries and Almonds
A custardy, sliceable oatmeal that comes out of the oven instead of a pot, built to be made once and eaten all week.
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Asparagus and Lemon Risotto
A pot that asks for your attention for twenty minutes straight and pays it back in starch.
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Braised Chickpeas with Harissa and Yogurt
A vegetarian main that eats like a stew, with none of the standing over the pot.
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Miso Butter Mushrooms
A ten-minute side that behaves like a main course.
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