4,547 vegetable recipes

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

Roasted pumpkin or butternut squash tossed in a Sicilian agrodolce of caramelized onions, red wine vinegar, sugar, and fresh mint. A vegetarian side dish bursting with sweet-sour contrast.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Try these decadent cookies that are perfect for that light snack before or after dinner.

Heritage recipe for homemade dried yeast patties made from sourdough starter, rye flour, cornmeal, and ginger. An old-world self-sufficiency skill for bakers who want to make their own leavening from scratch.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Baked coconut custard made with shredded coconut steeped in hot water, thickened with cornstarch and flour. An egg-free, dairy-free custard with a creamy coconut flavor.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Eggless cake made with brown sugar, raisins, and warm spices like cinnamon, nutmeg, and cloves. No eggs, no butter, no dairy needed for this old-fashioned spice cake.

No-egg raisin cake with brown sugar, walnuts, cinnamon, and ginger baked low and slow. A Depression-era pantry cake that's moist, spiced, and surprisingly rich.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.

Dill cornmeal dumplings stir together flour, cornmeal, fresh dill, and shortening into drop dumplings that simmer on top of stews for tender, herb-flecked toppings. 16 minutes from spoon to plate.

Orange biscuits rolled jelly-roll style with butter, orange juice, and zest, then sliced into spirals and baked hot. The breakfast pinwheel that turns plain biscuit dough into citrus-perfumed swirls in 45 minutes.