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169
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for "vegetarian"
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Recipe (169)
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06/29/2011
A vegetarian menu that highlights farmers' market fresh summer ingredients.
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10/03/2012
There's no need for meat in this hearty, multi-course vegetarian menu featuring the best of fall's bounty.
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10/05/2011
In this vegetarian dinner party menu, fall vegetables pair beautifully with the flavors and spices of the Middle East.
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08/02/2012
This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust.
Issue #127
06/27/2011
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Issue #127
07/15/2011
This is a wonderful dish for the summer dinner table or a family gathering.
Issue #8
01/03/2012
Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue...
Issue #126
06/27/2012
Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger.
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10/19/2011
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Issue #142
09/19/2011
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Issue #141
09/19/2011
Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.
Issue #141
04/03/2013
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish.
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Issue #130
05/31/2011
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
Issue #111
07/26/2011
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Issue #68
06/08/2012
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
10/19/2011
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Issue #142
06/27/2012
Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and — the ingredient that really makes it — quinoa.
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05/31/2012
We took inspiration from falafel when developing these burgers — but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is light and rich in texture, with added depth from roasted garlic.
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07/07/2011
Developed as a salvage effort after a batch of long-grain rice failed to cook properly in a rice cooker, this bright, deep saute just might be an improvement on the original plan.
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