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Narrow Results You've Selected: Vegetarian Remove all Source Saveur (234) Difficulty Easy (169) Medium (6) Hard (1) Main Ingredient Vegetables (143) Cheese (37) Bread (25) Fruit (25) Beans (15) Show all... Chocolate (15) Nuts (15) Pasta (15) Eggs (13) Tomato (12) Potato (10) Rice (8) Non-Alcoholic (4) Chicken (1) Shrimp (1) Tequila (1) Vodka (1) Whiskey & Bourbon (1) Wine (1) Course Side Dish (69) Appetizers (50) Main Course (33) Salad (27) Dessert (25) Show all... Condiments and Sauces (24) Breakfast/Brunch (22) Soups & Stews (22) Sandwich (14) Beverages (11) Bread (8) Season Fall (67) Summer (54) Winter (47) Spring (38) Occasion Thanksgiving (35) Christmas (29) Cocktail Party (20) Backyard BBQ (18) Birthday (10) Show all... Easter (9) Passover (5) Technique No Cook (42) Bake (34) Fry (21) Saute (21) Roast (10) Show all... Stew (10) Freeze (7) Broil (6) Chill (6) Grill/Barbecue (5) Stir-Fry (4) Marinate (3) Braise (2) Brine (2) Poach (2) Slow Cook (2) Steam (1) Topic Recipe (234) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Vegetarian"; var omni_prop8 = "Cuisine:Vegetarian"; var omni_pageName="saveur:"+omni_prop12; 09/04/2012 Colcannon Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. Issue #150 09/04/2012 Major Grey's Chutney Order a curry in many Indian restaurants, and Major Grey's comes alongside it; in an English pub, a dollop might complement cheddar cheese. However it's served, this Anglo-Indian condiment is scrumptiously sweet and tangy. Issue #150 09/04/2012 Cong You Bing (Scallion Pancakes) Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide. Issue #150 08/27/2012 Casa Dragones Guacamole Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle. Issue #149 08/06/2012 Huevos a la Mexicana (Mexican-Style Scrambled Eggs) This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Issue #149 07/18/2012 Sikil P'ak (Pumpkin Seed Salsa) This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Issue #149 07/18/2012 Salsa Roja (Tomato and Chile Salsa) Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. Issue #149 07/18/2012 Salsa de Piña (Fresh Pineapple Salsa) Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Issue #149 07/18/2012 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. Issue #149 07/18/2012 Chiles Curtidos (Pickled Peppers) These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Issue #149 07/18/2012 Salsa Verde (Green Tomatillo Salsa) Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Issue #149 07/17/2012 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Issue #149 07/17/2012 Frijoles de Olla (Stewed Pot Beans) These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. Issue #149 07/16/2012 Requesón Revuelto (Ricotta Scramble with Tomatoes) This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread. Issue #149 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 07/09/2012 Crêpes with Mushrooms, Gruyère, and Spinach Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart. Issue #148 07/05/2012 Bagula (Garlic and Dill Fava Bean Salad) Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon. Issue #148 06/08/2012 Zalata Amba (Chickpeas with Mango Pickle) The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon. Issue #148 06/07/2012 Rigatoni in Tomato Sauce Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart Artigiano in Portland, Oregon. Issue #148 05/30/2012 Sombi (Coconut Rice Pudding) More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal. Issue #147 « Previous 1 2 3 4 5 . . .12 Next »