9,107 vegetable recipes

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Bubble bread (monkey bread) made from scratch with yeast dough rolled into walnut-sized balls, dipped in melted butter, and coated in cinnamon-brown sugar. Baked in a tube pan and served pull-apart style.

Nut wedges with a cinnamon-honey nut filling sandwiched between flaky pie crust rounds, baked golden and drizzled with melted chocolate. A bakery-style pastry treat.

Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.

Dense dark pumpernickel with rye flour, molasses, caraway, and cocoa. Makes 2 round loaves with chewy crust and earthy flavor for hearty sandwiches or deli-style eating.

Lemon kiss cookies with a buttery almond dough wrapped around chocolate kisses, dusted in powdered sugar, and drizzled with melted chocolate. A lemon-chocolate surprise cookie.

Cranberry fruit nut bread for the bread machine, brightened with fresh orange juice and zest, studded with chopped tart cranberries and crunchy nuts for a holiday-ready loaf.

Sugar and spice apple cakes baked in muffin tins with whole wheat flour, nutmeg, and chopped apples, then dipped warm in melted butter and rolled in cinnamon sugar. Like apple cider donuts in cake form.

A moist, old-fashioned cake made with a whole unpeeled orange, banana, and raisins chopped in the food processor, baked with buttermilk and cinnamon. Rustic, fruity, and deeply satisfying.

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

Try a new kind of meatball with this easy and tasty recipe your kids will love!

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Tender sirloin steak chunks, frozen mixed vegetables, and steak sauce create a steakhouse-inspired soup that turns leftover beef into a satisfying meal in 40 minutes.