2,270 vegetable recipes

Eggplant stuffed l'italienne: small eggplants hollowed and refilled with their salted pulp, tuna, anchovy, capers, olives, tomato, and bread crumbs. Southern Italian summer at its briniest.

Potato pudding baked in a cast iron skillet with grated raw potatoes, crispy bacon, eggs, and evaporated milk. A savory, custard-like dish with crispy edges from the iron pan.

Hazelnut squash ravioli filling made with roasted butternut squash, toasted hazelnuts, and garlic. A smooth, nutty vegan filling for homemade pasta that's rich without any cheese.

Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Steamed Brussels sprouts tossed with toasted hazelnuts, extra-virgin olive oil, and ground cardamom. A simple 20-minute side dish with just four ingredients.

Crisp-tender broccoli florets sautéed with garlic in butter and white wine toss with hot pasta for a quick vegetarian Italian side dish ready in 25 minutes.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Oven beef stew braised in red wine and cream of celery soup with potatoes, carrots, and broccoli. A hands-off Dutch oven dinner that practically cooks itself.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Hearty beef borscht with browned chuck, cabbage, potatoes, tomatoes, and dill, finished with a swirl of sour cream. A chunky, stew-like take on the Eastern European classic.

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Shrimp Creole: Louisiana-style shrimp simmered with the holy trinity of onion, celery and green pepper in a cayenne-spiked tomato sauce, served over fluffy white rice.

Indian-style stir-fried potatoes with freshly ground black pepper and cilantro. A five-ingredient vegetarian side dish using pre-boiled potatoes, ready in 15 minutes.