4,547 vegetable recipes

Shrimp and pasta primavera made in the microwave with frozen pasta in cheese sauce, shrimp, sour cream, and dill. Dinner in under 20 minutes.

Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.

Traditional Southern buttermilk biscuits rise tall and flaky thanks to chilled shortening and tangy buttermilk. The 30-minute classic that splits open to receive butter, jam, or sausage gravy.

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.

Griddle flat bread cooks fast on a hot skillet with just flour, shortening, water, and baking powder. A no-yeast, pan-fried bread that pairs beautifully with sautéed greens like escarole.

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

French lace cookies bake corn syrup, shortening, brown sugar, flour, and pecans into thin, delicate, caramel-toffee disks. Optional chocolate drizzle. Five ingredients, holiday tray classic.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

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.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Homemade English muffins from scratch: yeasted dough rolled and cut into discs, dusted with cornmeal, and griddle-baked low and slow until they develop those signature nooks and crannies.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Moist banana layer cake studded with grated white chocolate and topped with a banana-white chocolate frosting. Use up those overripe bananas in style.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.