Alexandra's Kitchen

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Vegetarian

A bowl of kale salad with shallot vinaigrette.

Favorite Kale Salad + Large Batch Shallot Vinaigrette

Roasted Cauliflower with Schug (Zhug) + Yogurt Sauce

A board with beet-avocado tartines.

Beet and Avocado Tartine with Perfect Instant Pot Beets

Kimchi fried rice in a bowl.

Vegan Kimchi Fried Rice

A bowl of perfectly cooked and seasoned Instant Pot brown rice.

Perfectly Cooked & Seasoned Instant Pot Brown Rice

Crispy Tofu and Broccoli with Sesame-Peanut Pesto

A bowl of roasted broccoli with lemon, garlic and parmesan.

Ina Garten’s Roasted Broccoli with Garlic, Lemon and Parmesan

In less than 10 minutes, this radicchio pasta enters the pan, the silky sauce enveloping it along with the walnuts, parsley, and orange zest. Lots of fresh cracked pepper and shavings of Pecorino at the table completed the dish. // alexandracooks.com

Pasta with Radicchio, Gorgonzola and Walnuts

A bowl of oven-roasted polenta.

Creamy Oven-Baked Polenta Recipe

An overhead shot of a bowl of vegetarian cabbage soup in a bowl.

Favorite Cabbage Soup, Updated

A pot of vegetables ready to be simmered into broth.

Homemade Vegetable Stock

A bowl of vegan, one-pot lentil soup.

Favorite Lentil Soup: One-Pot, Vegan, Completely Delicious

A skillet filled with pasta carbonara.

Favorite Weeknight Meal: No-Bacon Pasta Carbonara Loaded with Greens

Chickpea Tagine with “Tomato Jam” and Roasted Delicata Squash

A quart container filled with cooked chickpeas.

How to Cook Chickpeas and Beans from Scratch (Stovetop, Slow Cooker, Instant Pot)

Here I've pickled peppers, onions, and fennel, and I've been tucking the mix into sandwiches, spreading it atop melty cheese toasts, and, as intended, sprinkling it over just-baked pizza. I imagine it would be fabulous with grilled bratwurst or in a Philly cheesesteak-style sandwich. // alexandracooks.com

Simple, Quick- Pickled Vegetables

A plate of oven-roasted cauliflower florets with parmesan.

Easy Parmesan-Roasted Cauliflower Florets Recipe

Roasted eggplant lasagna, just baked on a cooling rack.

Favorite Roasted Eggplant Lasagna

Two quart containers filled with tomato sauce.

Marcella Hazan Tomato Sauce with Onion and Butter, Simplified

A bowl of corn pasta.

Melissa Clark’s Creamy (No-Cream!) Corn Pasta with Basil

A platter topped with a raw corn salad made with tomatoes, feta, and lots of herbs.

Raw Corn Salad with Tomatoes, Feta, and Herbs

Roasted Ratatouille = The Best Ratatouille

A bowl filled with the best one-pan baked ziti with a fork and napkin.

One-Pot Baked Ziti

A bowl of curried corn soup.

Deborah Madison’s Curried Coconut Corn Soup