2,105 vegetable recipes

Elegant black tie tomatoes topped with a yogurt-mayo dressing and a half teaspoon of black caviar each. Six-ingredient appetizer that dresses up halved tomatoes for cocktail parties.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Put all ingredients together. Prepare ahead of time and refrigerate.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

German-style white asparagus draped in a creamy roux sauce with julienned ham and a hint of nutmeg. A simple, satisfying side dish ready in 35 minutes.

Elegant asparagus cooked in its own concentrated buttery juices with just salt and pepper. A simple French-inspired side dish that lets fresh asparagus shine in under 30 minutes.

Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.

Light veggie quiche with whipped egg whites folded into a yogurt-Swiss cheese base with sauteed broccoli, cauliflower, and mushrooms. Airy, souffle-like, and satisfying.

Dry cauliflower sabzi with toasted cumin, asafoetida, ginger, coriander, and turmeric. Classic North Indian side where no gravy clings, just spice hugging each floret.

Jerusalem artichoke egg rolls stuffed with sunchokes, ham, shallots, garlic, and chives, then deep fried until crispy. A creative fusion appetizer with earthy, nutty flavor.

Gedunstetes Weisskraut, a German skillet cabbage with shredded cabbage, celery, green pepper, and onion cooked crisp-tender in one pan with no fuss.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Bok choy stir fry with bean sprouts and snow peas in a glossy chicken bouillon glaze. A quick vegetable side dish with crisp-tender texture, done in 20 minutes.

Wok-braised asparagus with bamboo shoots, water chestnuts, celery, and fresh mushrooms. Start with a high-heat stir-fry, cover and braise for tender-crisp results, finish with cashews.