8,893 vegetable recipes

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

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.

Cheesy pea soup: sweet green peas blended with onion and fresh mozzarella into a creamy, vibrant soup, no cream needed. A vegetarian bowl from just four ingredients in 30 minutes.

Super leprechaun cookies 'n' mint cake: a cheerful green bundt with a hidden chocolate-mint candy bar swirl, glazed with melted cookies 'n' mint chocolate. An easy, festive St. Patrick's Day cake.

Creamy pureed cauliflower soup with butter, flour, and vegetable stock. Four simple ingredients become a silky, nourishing bowl perfect for chilly nights.

Homemade chocolate Easter eggs with creamy buttercream centers dipped in semi-sweet chocolate. Customize with cocoa, maple walnut, or citrus flavors and decorate with colorful icing.

Homemade Pecan Sandies copycat recipe with finely chopped pecans in a buttery shortening-based dough baked until golden. A spot-on clone of the classic Keebler cookie.

Hefty chocolate pound cake with sweetened condensed milk for extra richness, baked in a tube pan and topped with a cooked cocoa frosting that sets with a glossy snap.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Vegan stuffed eggplant with bulgur, mushrooms, and oregano. Hearty Mediterranean-style boats with a meaty mushroom-grain filling, baked until the skins go silky and the tops crisp.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Old-fashioned quick graham bread, a no-knead pioneer-style whole grain loaf with brown sugar, graham flour, and milk. Bakes up in an hour with no yeast or rising time required.

Soft drop cookies loaded with apricot preserves, cream cheese, and pecans, topped with an apricot-spiked frosting for double fruit flavor.

Chocolate leaf pie with a flaky shortening crust and a smooth chocolate filling made from heavy cream, real vanilla bean and melted chocolate. The top crust is cut into vein-etched leaves for a showpiece finish.

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.