2,075 vegatable recipes

A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.

Classic Christmas cut-out sugar cookies with clean edges that hold their shape. A simple butter-and-shortening dough that rolls thin, bakes crisp, and takes royal icing like a dream.

Touched by Angels, light as a feather melt in your mouth biscuits.

Mushroom adds the meaty and juicy texture, thyme gives the herbal touch, and they taste great together with the sweet baby peas. A quick and easy side dish that can be simply served with any main course.

Fluffy baking powder biscuits: a quick seven-ingredient biscuit dough with shortening and a touch of cream of tartar for tall, light, tender biscuits. Ready in 22 minutes start to finish.

Feather biscuits (also called angel biscuits) use both yeast and baking powder for an unbelievably light, fluffy texture. The buttermilk dough can chill up to 3 days for make-ahead Sunday breakfasts.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Baked honey Vidalia onions roasted cut-side up in honey, tomato juice, and paprika until silky soft and deeply caramelized. A simple, hands-off side dish with a savory-sweet glaze.

Frozen peas in butter sauce tossed with tender zucchini strips and a pop of diced pimento. A simple, colorful vegetable side for two that's ready in under 40 minutes.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Gingered beet salad with a warm miso, sesame seed, and fresh ginger dressing tossed over boiled beets. An earthy, umami-rich side dish with Japanese-inspired flavors.

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Sugar cookies with a half-shortening half-butter base for crisp edges and tender centers. Pressed flat with a sugar-dipped glass, baked 8 minutes, ready to ice and decorate.

Broiler-roasted red peppers with fresh lemon juice and salt. Three ingredients, silky-sweet strips that go with anything Mediterranean. Better than jarred.