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Vegetable recipes - 6281 recipes

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"Potatoes aren't the only thing worth frying

  • Sauce:
  • 1/8 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1/4 cup onion, grated
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh dill, chopped
  • Fries:
  • 1 lb fresh green beans, stemmed and rinsed
  • 1-1/2 cups all-purpose flour
  • 1 Tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/8 cup sesame seeds
  • 1/8 cup black sesame seeds
  • 1-1/2 cups club soda
  • 2 Tbsp soy sauce
  • Oil, for deep frying
4.4/5 (16 Votes)

By

Preheat the oven to 450°F

  • Ingredients
  • 1 large eggplant, quartered and cut into 1/4 inch slices
  • 1 large red onion, quartered and cut into 1/4 inch slices
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon cumin
  • 1 lemon, juiced
  • zest of 1 lemon
  • 1 garlic clove, minced
  • 1 cup Israeli couscous
  • 1/2 cup chopped cilantro leaves
4.5/5 (6 Votes)

By

Make Martha Stewart's Masala-Spiced Rib-Eye Steaks with Tomato-Okra Relish recipe

  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons plus
  • 1 teaspoon coarse salt
  • 2 bone-in rib-eye steaks (each 2 pounds and 1 1/2 to 2 inches thick), room temperature
  • 8 ounces fresh medium-to-large okra
  • 8 ounces plum tomatoes (about 3), halved lengthwise
  • 1 jalapeno chile
  • 1 teaspoon safflower oil, plus more for brushing
  • 1/4 cup chopped fresh mint leaves
4.5/5 (6 Votes)

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Recipe source: Food and Wine - April 2013 When he hosts dinners, Mario Batali often makes braised dishes

  • 4 4 3 1/4 veal shanks, cut 3 inches thick (5 1/4 pounds)
  • Kosher salt
  • Freshly ground pepper
  • 1/4 1/4 1/4 cup extra-virgin olive oil
  • 1/2 1/2 1/2 Spanish onion, chopped
  • 1 1 1/4 medium carrot, sliced 1/4 inch thick
  • 1 1 1/4 celery rib, sliced 1/4 inch thick
  • 2 2 2 tablespoons chopped thyme
  • 2 2 2 cups dry white wine
  • 2 2 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
  • 2 2 2 cups chicken stock
  • 1 1 1 cup lightly packed parsley, minced
  • 1 1/2 1 1/2 1/2 tablespoons finely grated fresh horseradish
  • 1 1 1 tablespoon finely grated lemon zest
  • Saffron Orzo, for serving
  • 3 3. 3. Meanwhile, in a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper.
  • 4 4. to Transfer the veal shanks to a platter (see Note). Season the osso buco sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the osso buco and serve with the Saffron Orzo, passing additional gremolata at the table.
  • Make Ahead
  • to 2 buco can be refrigerated for up to 2 days.
  • Notes
  • 6 serving 6 people, cut the veal off the bone into large chunks.
  • Suggested Pairing
  • Surprisingly, Mario Batali pairs these braised veal shanks with white wine. A Santa Barbara Chardonnay matches the richness of the dish.
4.5/5 (6 Votes)

By

Simple & fast! I divided the tomatoes & dip starter by half & froze it for dinner on another day

  • Penne pasta
  • 1 can diced tomatoes
  • 1 jar chunky artichoke dip starter
4.4/5 (16 Votes)

By

The pork tender is marinated in beer overnight and then served with the marinade as a sauce

  • 2 pork tenderloins
  • 1/4 c lager
  • 1/4 c soy sauce
  • 2 T packed brown sugar
  • 1 T plus 1 tsp apple cider vinegar, divided
  • 3 T olive oil
  • 2 T unsalted butter
  • 1/2 medium red cabbage, cored and cut into 1/2 inch strips
  • 1 apple, peeled, cored and chopped
  • 2 bay leaves
  • Kosher salt and fresh ground pepper
4.5/5 (6 Votes)

By

Very tasty to use pork tenderloin and low fat also

  • 1 lb pork tenderloin
  • 1/4 tsp salt
  • 1/4 tsp plus 1/8 tsp black pepper
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 c dry white wine(or substitute low-sodium chicken broth)
  • 1/2 c low sodium chicken broth
  • Grated lemon zest and 1 T lemon juice from one lemon
  • 1 T chopped fresh parsley or you can use sage or rosemary
4.5/5 (6 Votes)

By

This dish is a beautiful, tasty light lunch or dinner and can also be served as an appetizer

  • 2 (6-ounce) cans white tuna in water, drained, flaked
  • 1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 1 stalk celery, finely chopped, about 1/3 cup
  • 1/4 cup pitted black olives, chopped
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons cilantro, chopped
  • Juice and zest from 1/2 lemon
  • 4 medium tomatoes
  • Saltine crackers for serving
4.2/5 (18 Votes)

By

1. For the dressing, in a small bowl whisk together vinegar, mustard and sugar

  • tbsp. balsamic vinegar
  • tsp. whole-grain
  • mustard
  • tsp. sugar
  • cup extra virgin olive oil
  • cup coarsely chopped
  • pecans
  • (10-oz.) bag
  • baby spinach
  • 2 firm, ripe medium pears,quartered, cored and thinly sliced
  • 1/3 cup sweetened
  • dried cranberries
  • 1/4 small red onion,thinly sliced
4.5/5 (6 Votes)

By

An undeniably delicious recipe, it's my go to for crab cakes

  • GARLIC AIOLI:
  • 8 ounces cream cheese, room temperature
  • 3/4 cup Parmesan cheese, finely grated and divided
  • 1 large egg
  • 2 tablespoons sour cream
  • 1/2 teaspoon lemon peel, finely grated
  • 4 teaspoons plus 2 tablespoons fresh chives, chopped and divided
  • 1/4 teaspoon coarse kosher salt
  • Large pinch of cayenne pepper
  • 6-8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
  • 1 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
  • 2 cloves garlic
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chives, freshly chopped (optional)
4.5/5 (6 Votes)

By

The tiniest latkes on the menu, these are flavored with creamy cauliflower and spicy Aleppo pepper (a Syrian season...

  • 7-1/2 cups 1-to l-1/2-inch cauliflower florets (from 2 medium heads)
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
  • I-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground Aleppo pepper or cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 large eggs
  • Olive oil (not extra-virgin) for frying
  • Za'atar Aioli (optional; see recipe)
4.5/5 (6 Votes)

By

I'm not a fan of liver but a friend persuaded me to try this dish and boy was I glad I did, it's delicious! Serve w...

  • 1 teaspoon olive oil, or more if needed
  • 1 clove garlic, minced
  • 4 large sweet onions (such as Vidalia®), thinly sliced
  • 1 1/2 tablespoons green bell pepper, finely chopped (optional)
  • 1 1/2 tablespoons red bell pepper, finely chopped (optional)
  • 1/2 cup fresh mushrooms, sliced (optional)
  • Salt and black pepper, to taste
  • 1/4 cup butter
  • 1 pound calf's liver, skinned, deveined, and sliced
  • 1/4 cup all-purpose flour
  • 2 cups cold water
  • 2 teaspoons beef bouillon granules
  • 1 tablespoon red wine
4.4/5 (16 Votes)

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Liver & Onions Irish Lassie's Style Green Bean Fries with Buttermilk Dipping Sauce