9,083 vegatable recipes

Silky cucumber soup brightened with lemongrass, spinach, and cilantro. Serve it warm or chilled for a light, fragrant starter that comes together in 40 minutes.

Creamy, tasty and flavorful. This delicious soup is packed with flavors and very nutritious, it's creamy but not too rich. Serve it with some crunchy croutons.

Pumpkin and broccoli chowder simmers pumpkin puree with sauteed onion, soy sauce, tomato, and a hit of maple syrup, then folds in steamed broccoli and a touch of cream. A fall-into-winter soup.

Beef filet stroganoff with tenderloin cubes, mushrooms, dill pickle, paprika, and red wine in a sour cream sauce. The Russian-German classic served over spaetzle for a 30-minute weeknight meal.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Thick, hearty lentil soup with chunks of smoked sausage, potatoes, carrots and a surprising strip of orange zest that brightens the whole pot. A filling main-course bowl ready in about 80 minutes.

Tarragon chicken salad dressed in a light yogurt sauce built on a white wine, shallot, and fresh tarragon reduction, then plated with new potatoes and crisp green beans. A composed, mayo-free chicken salad.

Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.

Bangladeshi chicken korma with saffron, yogurt, double cream, and ground almonds. A rich, mildly spiced curry garnished with roasted almonds and fresh cilantro.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.