2,066 vegetable salted recipes

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.

A snow-white Texas sheet cake made with egg whites, buttermilk, and a touch of almond extract. Baked in a jelly roll pan for a thin, tender crumb that feeds a crowd and frosts up beautifully.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Warm cinnamon-spiced muffins packed with shredded tart apples and crowned with a crunchy pecan-brown sugar topping that caramelizes as it bakes.

Old-fashioned oatmeal muffins with sour milk-soaked oats for a tender, moist crumb. An overnight soak and simple pantry ingredients make these a rustic breakfast staple.

Delicate butter cookies with ground anise and toasted pine nuts mixed into the dough, topped with whole pine nuts for elegant, nutty-sweet bites.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

Corn dogs dip frankfurters in a cornmeal batter spiked with dry mustard, then deep-fry to a golden crackle. State-fair classic from scratch in 30 minutes flat.

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

A brown sugar loaf cake studded with candied citron and chopped nuts, topped with a nutmeg cream frosting. Warmly spiced with nutmeg throughout, this vintage gem belongs on every holiday baking list.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

A marbled vanilla cake layered with chocolate sauce and chopped walnuts, baked in a ring pan and served warm with a dusting of powdered sugar. Feeds 4 to 6 in under an hour.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.