2,325 vegetable recipes

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Chinese sesame noodles tossed in a tahini sauce with soy sauce, rice vinegar, chili paste, ginger, and sesame oil. Served with steamed peas and ready in 25 minutes.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

Roasted potatoes and Roma tomatoes with fresh rosemary, chives, and olive oil. Pre-cooked potato slices layered with tomatoes and baked until golden at the edges.

Herbed biscuit egg bake lines a pan with a thyme-rosemary biscuit crust, then fills with eggs, sauteed onion, broccoli, and sharp cheddar. Brunch quiche-meets-biscuit casserole baked golden in 40 minutes.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

A simple, one-bowl cocoa layer cake that comes together in minutes and bakes into two tender 9-inch layers. Rich chocolate flavor without fuss—perfect for beginners.

Flank steak stir-fried with hoisin sauce, sesame oil, garlic, and ginger, served over blanched snow peas and broccoli. A quick Chinese beef stir-fry that's on the table in 40 minutes.

Peanut burgers: pan-fried vegetarian nut burgers with roasted peanuts, cashews, herbes de Provence, and yeast extract for deep savory flavor. A meat-free burger with genuine character.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.

Pumpkin cheese soup is a Thanksgiving showstopper served right inside a baked pumpkin. A creamy, cheddar-rich pumpkin soup ladled from an edible tureen, scraping tender pumpkin into every bowl. As much centerpiece as supper.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.