9,083 vegatable recipes

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Enjoy the Autumn season with these scrumptious muffins that don't take long to make!

A rich and scrumptious casserole made with fresh squash, creamy soups and pimentos.

Chinese-style pork stir-fry in plum sauce with ginger, celery, carrots, and sherry. Wok-cooked in 30 minutes with a glossy cornstarch-thickened glaze.

Rich devil's food cake made with sour milk and brown sugar, layered with chocolate fudge frosting studded with raisins. Moist, deep chocolate flavor from an old-school recipe.

Parboiled cauliflower and broccoli tossed with colorful bell peppers in a creamy tahini-lemon dressing with garlic. Served chilled with pita wedges and fresh parsley for a vibrant, Mediterranean-inspired vegetable salad.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Soft golden potato rolls made with leftover mashed potatoes, shaped into crescent wedges and baked until puffy. A big-batch dinner roll recipe that yields 36 rolls.

Bok choy stir fry with bean sprouts and snow peas in a glossy chicken bouillon glaze. A quick vegetable side dish with crisp-tender texture, done in 20 minutes.

Cocoa-based brownies cut into star shapes for parties and patriotic occasions. A blend of butter and shortening keeps them tender and chewy with a deep chocolate edge.

Classic peanut butter snack cookies with the signature fork-pressed crisscross pattern. Crisp edges, soft middles, and a deep peanut flavor. Makes three dozen for the cookie jar.

Feijoada: Brazil's national dish, a rich black bean stew slow-simmered with an array of smoked and cured meats, then served with rice, collard greens, and orange slices. A weekend feast for a crowd.

Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

Hawaiian pound cake folds crushed pineapple and flaked coconut into a tender pound cake, then drizzles a tangy pineapple juice glaze over the warm loaf. Tropical comfort in every slice.

A big beef rump roast braised low and slow with dried pinto beans, green peppers, and onions in a tangy tomato-vinegar sauce with brown sugar and thyme. Feeds 10 hungry folks.

Your family will be none the wiser when you offer up this vegetarian creamy “mac and cheese”.