9,083 vegatable recipes

Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.

A thick, tomato-based Southern Brunswick stew with diced chicken, lima beans, corn, and okra simmered in broth with Worcestershire and a splash of hot sauce. Hearty, no-fuss comfort food that feeds six.

Sun-dried tomato quiche with mozzarella, Parmesan, fresh basil, and a flaky homemade crust. This rich, custardy brunch centerpiece serves 4 to 6 and comes together in about an hour.

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

Pumpkin-shaped Halloween cake bakes two fluted bundts, fills them with a pecan cream filling, and stacks them into a sphere iced in orange buttercream with a green ice cream cone stem. A novelty cake kids love.

A warm-spiced apple loaf cake with mini chocolate chips baked in, a buttery streusel crumb topping, and a drizzle of melted chocolate. Fall baking at its coziest.

A rich cocoa bundt cake with a sweet coconut macaroon filling swirled through every slice and finished with chocolate glaze. Two classics, one spectacular cake.

Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Mocha cake with chocolate buttercream frosting. An airy sponge cake soaked in orange syrup, filled and frosted with a coffee-chocolate buttercream made from Italian meringue.

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Just enough spiciness without over powering my palate, and the soup was very tasty.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Lemony vegetable soup with chickpeas, vermicelli, and warm spices like turmeric, coriander, cinnamon, and cayenne. Bright lemon juice and fresh mint finish this hearty vegan bowl.

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.