9,107 vegetable recipes

Orange tea biscuits with fresh orange zest, sliced and baked golden in 15 minutes. Tender, lightly citrusy biscuits made for afternoon tea with butter and marmalade.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Buttermilk biscuits with country milk gravy is the Southern breakfast that built a thousand mornings. Flaky, tall biscuits split open and smothered in peppery, pan-dripping gravy.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Masa biscuits blend masa harina with all-purpose flour and buttermilk for a Southwestern twist on the classic flaky biscuit. Crisp golden tops, tender corn-flavored crumb, ready in 15 minutes.

Pancake batter that turns out tender, fluffy stacks every time, with melted shortening for diner-style softness and a quick stovetop cook.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Mediterranean stuffed meatballs hide blanched vegetables inside seasoned beef with Parmesan and nutmeg, breaded and deep-fried, served over spaghetti with ratatouille sauce.

Baking powder drop biscuits skip the rolling and cutting. A buttermilk-shortening dough goes straight onto the sheet for craggy, golden biscuits ready in 20 minutes from start to finish.

Sour milk waffles with whipped egg whites folded in for an airy crumb and a crackly crisp exterior. Baking soda meets soured milk for old-fashioned tang and lift, no baking powder required.

Baked carrots slow-cooked in a cinnamon-butter-sugar glaze until fork-tender and deeply caramelized. A classic casserole side dish with just 6 ingredients.

A great dip for dinner parties that can be served with crackers, vegetables or tortilla chips.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Spiced beet pickles cooked in a sweet apple cider vinegar syrup with cinnamon, cloves, allspice, and lemon. Old-fashioned home canning recipe for sweet-tart pickled beets.

Light pancakes from scratch with a tall, fluffy crumb and tender bite. A fast pantry breakfast built on flour, milk, and a generous double-sift for height.

Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.