1,880 vegetable recipes

A pair of the cutest flip flop cakes you've ever seen. Great for a picnic, cook out or birthday party. Kids love them.

Homemade hot dog relish with red and green bell peppers, onions, apple cider vinegar, and mustard seeds. A tangy, sweet canning relish that makes 8 pints for summer cookouts.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

Breakfast pumpkin muffins with pumpkin puree, cinnamon, and a tender shortening-based crumb. A simple twelve-muffin batch that's ready in 30 minutes for fall breakfasts.

Garlic-studded roasted eggplant mashed with fried onions, ginger, and fresh cilantro. Includes a tangy cold variation with mustard oil. Easy Indian side dish.

I have loved this recipe for years. The cookies are moist and yuummmmmmmy.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Molasses not only gives the pumpkin pie a darker and richer color, but it also lends a tangy flavor to the pie. Rum adds extra yumminess, and it's a great pair with molasses. Nobody wants to resist one slice of this delicious pumpkin pie.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Cocoa bundt cake with chocolate glaze: a one-bowl buttermilk batter that turns out tall, tender, and deeply chocolatey thanks to a half cup of cocoa and a quick double-speed beat.

Shoestring potatoes get pan-fried crispy then hit with crushed black pepper and tangy amchoor powder for fiery Indian street food flavor.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.