9,107 vegetable recipes

Eggplant Parmigiana with bechamel, tomato sauce, mozzarella, Parmesan, and artichoke hearts. A layered Italian casserole where egg-dipped eggplant bakes into a bubbly, cheesy masterpiece.

Mustard-glazed ham steak microwaved over cabbage and onion with Dijon, honey, and red wine vinegar. Fifteen-minute weeknight dinner for busy nights.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Silky braised eggplant with chopped pork, stir-fried in a hot wok with garlic, ginger and Thai chili paste. The eggplant turns meltingly soft and drinks up a savory, dark-soy sauce.

Steamed potato salad tossed with green peas, celery, and scallions in a lighter dressing of mayonnaise, yogurt, Dijon mustard, and loads of fresh dill. A bright, tangy side for cookouts and potlucks.

Glazed corned beef finished with a crisp orange marmalade, Dijon mustard, and brown sugar crust. Simmered tender, then oven-baked for a sticky, caramelized top.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.

Low-fat creamed spinach: fresh spinach wilted with shallot and garlic, then folded into a light milk-based bechamel with nutmeg and Parmesan. All the creamy comfort with far less fat.

Broccoli and Swiss cheese bake with a creamy homemade white sauce and eggs. A simple, cheesy vegetable casserole that works as a side dish or light main course.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Homemade hummus from scratch using dried chickpeas, a pound of tahini, fresh lemon, and a freeze-to-soften trick for ultra-creamy texture. Middle Eastern dip that puts store-bought tubs to shame.

Cocktail crab dip blends flaked crab meat with cream cheese, ketchup, horseradish, and hot sauce for a creamy, tangy party dip. No cooking, ready in 15 minutes.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

Spicy Korean kimchi: napa cabbage salt-brined overnight then fermented two days with garlic, ginger, green chilies, and scallions. A simplified home kimchi you can start tonight.

Whole wheat macaroni baked with broccoli in a tangy blue cheese and yogurt sauce. Mustard adds a sharp kick to this hearty, wholesome pasta bake.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.