8,893 vegetable recipes

Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.

Pumpkin empanadas fold brandy-tender pastry around cinnamon-spiced pumpkin filling, bake golden, and get dusted with cinnamon sugar. Mexican Thanksgiving and fall dessert hand pie.

Add a European taste to your cooking with these scrumptious meatballs that taste wonderful with rice or any kind of pasta.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Classic New York black and white cookies with soft, cakey rounds frosted half in vanilla fondant and half in chocolate. Bakery-style cookies made with cake flour for that signature pillowy texture.

Large-format quiche baked in a 13x9 pan with a decorative pastry edge, three cheeses, and a creamy custard filling. Perfect for feeding a crowd at brunch.

Moist chocolate cake with blended prunes, buttermilk, and cinnamon, finished with a rich cooked fudge frosting. Bake in a 13x9 pan or two 8-inch rounds.

A great way to give tofu some kick. Quite a traditional Chinese dish.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

Ranger Joe cookies pack everything but the kitchen sink: rolled oats, Rice Krispies, coconut, pecans, and chocolate chips into one chewy, crunchy, candy-bar-of-a-cookie. The classic Texas ranch-house cookie that bakes off four dozen at a time.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

Glazed chocolate mint cookies: thin, crisp rolled cookies made with melted mint chocolate chips in the dough, then half-dipped in a glossy mint chocolate glaze. Like a homemade Thin Mint.