Vegetables Recipes

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Enjoy this free sample recipe from Almanac Cooking Fresh! (Photo: Becky Luigart-Stayner)
This goes well with dinner as it isn’t overly sweet. For variety, add ⅔ cup chopped nuts, raisins,...
Mac-and-cheese—essentially a gratin made with pasta—is one of America’s favorite foods. So why not...
This recipe just keeps on going. We make it with leftover acorn or butternut squash (mashed sweet...
Use this recipe in place of plain squash with butter.
Slices of asparagus are stir-fried until crisp-tender and then combined with lightly cooked strips...
Stir-fried bean sprouts retain their crisp juiciness. Serve with grilled shrimp or barbecued pork.
The peppery flavor of daikon is complemented by the taste of a sweet-and-sour sauce. Serve with...
Freshly chopped ginger and a sauce of rice vinegar and 1 medium eggplant, peeled and sliced into ½-...
Chinese barbecue sauce, which is also marketed as satay sauce, contains chili peppers and ground...
This vegetable side dish is an excellent partner for grilled shrimp.
Thinly sliced radishes are combined with green onions and cooked lightly. Finished with melted...
Millie marinates the chicken in egg white for an hour to help keep the meat juicy when it is cooked...
This makes a nice supper dish.
This is delicious! Don’t be shy. Try something new!
Beet leaves are wrapped around ground veal and braised in a flavorful liquid.
Spicy stuffed mushrooms are always a party favorite, and these are yummy. But do remember to keep...
Who can resist a stuffed mushroomr Pass a tray of these at your next party and watch them disappear...
Don’t let the number of ingredients discourage you from making this outstanding appetizer. It’s...
It is important to use stale bread in this recipe; otherwise too much liquid will be absorbed and...
Fun to prepare and popular with all ages. As a side dish, figure on one pepper per person. Two per...
This is a great recipe when you have squash that you think might be too big to use. Fantastic...
Courtesy of Verrill Farm.
Perfect for a midsummer luncheon on the porch. Serve with a mesclun salad with lemon and olive oil...
This camping favorite works well with any live fire or can easily go into a hot oven. Work with...
A gaily colored and slightly sweet-sour summer salad.
Components of this pasta classic can vary according to the bounty of your garden, as long as the...
A rich, buttery, and properly unthickened chowder, mildly flavored with a touch of thyme and ...
Refreshingly spring-like!
In New Sweden, Maine, they call this Kol-Soppa och Frikadellar. Whatever you call it, it’s a good...
Early in my marriage to his son, I watched my father-in-law, Charlie, prepare Swedish Cucumbers. I...
Red onions have the best flavor for this soup, but yellow onions will also work.
A combination of red, yellow, and green bell peppers is particularly attractive. Serve with torn...
This slaw keeps well for several days, so bring it out as an additional side dish for lunch on...
This is a sweet and zesty batter. Hope you will enjoy it as much as we do!
This recipe won third place in The 2013 Old Farmer’s Almanac Beet Recipe Contest. Congratulations...
A very sweet dish that goes well with pork or fowl.
We’re not sure how this traditional southern dish made it to a New England kitchen, but we’re glad...
Sweet potatoes for dessert? Yes, please! This simple-to-make sweet potato pie recipe will perfectly...
Not a souffle in the true sense of the word, this recipe can be made ahead and frozen. It reheats ...
Use a good baking apple, like Mcintosh or Cortland, that will hold up well during cooking.
The gingersnaps add spicy sweetness. –The Ram in the Thicket, Wilton, New Hampshire
Adapted from Mark Bittman’s recipe in his book Leafy Greens (New York: Macmillan, 1995), this quick...
Season well, and if you wish, substitute other leafy greens such as spinach or escarole. You may...
Crisp and cool with an eye-opening burst of heat—we try to keep a jar in the fridge at all times.
A Middle-Eastern salad which could also be served at a party as an appetizer.

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