8,893 vegetable recipes

Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Quick vegan ratatouille with eggplant, Roma tomatoes, garlic, oregano, and basil. A 15-minute weeknight dinner that's plant-based and full of flavor.

Smoky Thai mashed eggplant, charred whole over a grill then pounded with shallots, garlic, and chili. Fried briefly and served with hard-boiled eggs and fresh mint as a savory dip or side.

Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Sweet spinach tart with wine-steamed spinach cooked in rosewater, sugar, and cinnamon, filled into a pie shell and topped with fresh sliced strawberries. A medieval-inspired dessert that's surprisingly beautiful.

New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Velvety broccoli cheese soup with a bold Dijon mustard kick. Pureed stalks create a silky base while tender florets add texture in every spoonful.

Potatoes Rio Grande with boiled potato cubes tossed in a skillet with green chiles, garlic, stewed tomatoes, and bell pepper, topped with melted cheddar. A Tex-Mex potato side dish.

Fried Italian eggplant simmered in a spiced yogurt sauce with cardamom, cloves, cinnamon, turmeric, and cayenne. A rich Bengali eggplant dish (begun kalia) served with rice or naan.

Confetti potato casserole loaded with red bell pepper, pimiento, onion, cheddar cheese, and crumbled bacon. Colorful cubed potatoes baked until bubbly and golden.

Scalloped Yukon Gold potatoes layered with cream of mushroom soup, melted butter, and sharp cheddar cheese. Baked until golden, bubbly, and fork-tender in every layer.