8,893 vegetable recipes

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Classic chocolate whoopie pies with soft cocoa cake rounds sandwiching fluffy marshmallow cream filling. New England's lunchbox legend, made the old-fashioned way with shortening for that signature tender crumb.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Homemade vinegar pie crust filled with a creamy custard of eggs, half-and-half, sour cream, Swiss cheese, and spinach (or broccoli) with a surprising kick of horseradish. A versatile quiche from scratch.

Thick-cut potato spears brushed with mayonnaise and baked until golden and crispy. Just four ingredients and the crunchiest oven fries you'll ever make.

This simple but scrumptious dish is perfect to make when you don't have a lot of time to prepare dinner.

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.

Kraut burgers, also called bierocks or runzas, tuck a savory ground beef, cabbage, and onion filling inside soft baked bread dough. A hearty Great Plains hand pie, brushed with butter and great for packing in lunches.

Flaky baking powder biscuits use the cold shortening cut-in method for tender layered biscuits. Six pantry ingredients and ready in 30 minutes for breakfast or dinner.

Kraut burgers (bierocks) stuffed with seasoned ground beef, shredded cabbage, and onion wrapped in soft bread dough and baked golden. A Midwest German-American classic you can make with frozen dough.

Creamy asparagus soup with leeks, red potatoes, tarragon, and basil, simmered in 30 minutes. A velvety, herb-scented bowl that tastes like spring in every spoonful.

Spaghettini tossed with oil-packed sundried tomatoes, golden-seared zucchini chunks, garlic-infused olive oil, and a lemon-zested vegetable broth. A vegetarian pasta with sunny Mediterranean flavor.

Beekeeper's cabbage is a slow-braised red cabbage with apple, parsnip, honey, and caraway seeds brightened with raspberry vinegar. A classic British side dish, tender and sweet-tart.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.