9,083 vegatable recipes

New England boiled dinner with corned beef simmered until tender, then carrots, turnips, potatoes, onions, and cabbage cooked in the broth. A classic one-pot Yankee comfort meal.

Marbled chocolate raspberry cheesecake on a chocolate wafer and almond crust, swirled with raspberry chocolate and topped with a glossy raspberry chocolate glaze.

Turn leftover pasta, rice, meat, and vegetables into a bubbling casserole with a quick homemade white sauce. The ultimate fridge-clearing dinner, ready in an hour.

Create-your-own one-bowl soup: a flexible single-serving formula that turns leftover meat, rice or pasta, and vegetables into a quick homemade soup, with a fresh lettuce leaf simmered on top for brightness.

Drop these easy blue corn dumplings right on top of simmering chili or stew. Five ingredients, 15 minutes of steaming, and you've got fluffy, earthy cornmeal dumplings with a gorgeous color.

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!

A scrumptious beef dish made with oyster sauce, rice wine and canned mushrooms.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Homemade moo goo gai pan with sliced chicken breast, mushrooms, and napa cabbage stir-fried in a garlic-soy sauce. Better than takeout in 30 minutes.

Layered dinner casserole with green beans, sliced ham, cream of celery sauce, melted American cheese, and buttery croutons. A microwave-quick 1970s supper.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

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Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.

This scrumptious bread can be filled with fruit, meat or even cheese! The variety makes it a perfect dinner for a large family.

Garlic butter asparagus and onions cooked in one skillet: steamed crisp-tender, then browned in butter with sliced garlic. A fast vegetable side that goes with almost anything.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.