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Cutting endive into long, layered spears gives it an elegant look.
4.0
(3.81)
Vegan
Use this smoky bread powder as your new crouton: Put it on salads, roasted veggies, and oil-and-garlic pasta.
2.6
(2.6)
Quick
You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.
3.0
(3.24)
Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.
4.0
(3.77)
Quick
Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.
3.0
(2.9)
Quick
Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.
4.0
(3.81)
Quick
Meat-free but not too virtuous, it’s healthy and satisfying.
4.0
(4.1)
Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.
3.7
(3.71)
Quick
Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.
4.0
(3.89)
For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.
4.0
(4.11)
Quick
Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
4.0
(4.13)
Easy
Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.
4.0
(4.06)
Quick
Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.
4.5
(4.48)
Easy
Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.
3.0
(3.12)
Quick
Using whole walnuts means there's more area for the seeds to get stuck and add crunch.
3.6
(3.6)
An antidote to the many mayo and sourcream dips out there (which we also love).
3.0
(2.99)
Easy
Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.
4.0
(3.78)
Quick
Don't be shy about letting your onions get some char.
3.5
(3.52)
Quick
When using preserved lemons, scoop out the insides and only use the peel.
3.5
(3.46)
Quick
Store the finished nuts in an air-tight container to prevent stickiness.
4.0
(4)
Easy
This is seriously addictive—salty, sweet, and crunchy at the same time. Believe us.
4.0
(4)
Quick
3.7
(3.68)
Easy
Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.
3.5
(3.48)