All of the recipes on 101 Cookbooks are vegetarian, but(!) this section highlights some favorites, along with many ideas for mains and side dishes to build a meal around.
See my recommended Vegetarian Cookbooks
Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie.
My take on the classic fantasy fudge recipe - made with Scharffen Berger chocolate, butter (not margarine) , and organic cane sugar.
A grown-up remake of the onion dip I loved as a kid. This one features lots of deeply caramelized onions, sour cream and Greek yogurt.
A jewel-inspired holiday salad recipe - mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots, tossed with a simple ginger juice vinaigrette that I spiked with just a hint of jalapeno.
A remix of the mushroom casserole I loved as a kid. Brown rice, mushrooms, garlic, onions along side a bit of cottage cheese and sour cream and Parmesan for texture and creaminess.
A moist, tender buttermilk cornbread packed with corn kernels and flecked with red pepper flakes. Simple and delicious.
Made from just five ingredients, this is a vibrant, chipotle-spiked, brothy soup that requires minimal babysitting. The dainty baby lima beans soften up in about an hour without any pre-soaking or fuss.
A great pasta dish using just six ingredients. Whole grain linguine matchsticks and barely cooked red kale are tossed with golden pistachio dressing. Pomegranate seeds provide ruby-colored accents and little pops of sweetness.
This is what happens when you cook a pot of cornmeal until it is thick and creamy. Add a bit off cheese, some deeply caramelized onions, spread it in a pan, drizzle generously with olive oil and bake until the bottom and sides are deeply golden and crunchy.
A deliciously unfussy and relatively healthy apple cake recipe. Red-skinned apples punctuate a buttermilk batter and a final sprinkling of sugar before baking lends a nice top crust.