2,325 vegetable recipes

Scalloped potatoes and ham casserole layers parboiled potatoes with diced ham, green onion, thyme cream sauce, and Swiss cheese. A creamy bake that uses up leftover Easter or holiday ham.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

Cauliflower with beef Sichuan style: marinated round steak stir-fried with cauliflower, carrots, and dried mushrooms in a peppercorn-spiced sauce. Classic Sichuan balance of heat and depth.

Palak paneer made with broiled paneer wedges simmered in a creamy spinach, green chile, garlic, and ginger sauce. A classic North Indian vegetarian main with fresh, bright greens and gentle heat.

Stir-fried shredded carrots with garlic, ginger, soy sauce, and nutritional yeast for a savory, umami-packed vegetarian side dish ready in 20 minutes.

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

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.

German sauerkraut salad with ham and grapes in a honey-yogurt dressing. A quick no-cook side that balances tangy kraut with sweet fruit and savory julienned ham, ready in 10 minutes.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Quick Italian garden saute with zucchini, corn, green pepper, and fresh tomatoes in butter with basil and oregano. A 15-minute summer vegetable side dish from skillet to table.