4,547 vegetable recipes

Annie Mae Jones' sweet potato biscuits: Southern-style biscuits with mashed sweet potato folded into a buttery shortening dough, cut into squares and baked golden. Eat warm with butter.

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

Adding fresh goat cheese to your favorite tomoato soup adds a great flavor of creamy zing! You are going to love it!

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Biscuits supreme: tender flaky baking powder biscuits with cream of tartar for an extra-tall rise. A classic Sunday morning breakfast biscuit ready in 20 minutes from start to oven.

Feather biscuits (also called angel biscuits) use both yeast and baking powder for an unbelievably light, fluffy texture. The buttermilk dough can chill up to 3 days for make-ahead Sunday breakfasts.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Eggless rolled ginger cookies cut into Easter egg shapes, sweetened with molasses and warmed with ginger and cinnamon. An old-fashioned holiday cookie perfect for decorating with kids.

Fluffy baking powder biscuits: a quick seven-ingredient biscuit dough with shortening and a touch of cream of tartar for tall, light, tender biscuits. Ready in 22 minutes start to finish.

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

Baked beets roast whole and unpeeled until tender, then slip out of their skins easy as that. Mash with butter and sour cream, finish with a squeeze of lime, and you have a five-minute side that tastes like Sunday dinner.

Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.