Vegetables

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Napa Cabbage Slaw with Jicama and Pepitas
Napa Cabbage Slaw with Jicama and Pepitas
Could we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?
Meatless “Meat” Sauce with Chickpeas and Mushrooms
Meatless “Meat” Sauce with Chickpeas and Mushrooms
We wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty and satisfying as a meaty red sauce.
Classic Guacamole
Classic Guacamole
A perfectly seasoned dip isn’t just stirred together. You have to cut and paste.
Napa Cabbage Slaw with Carrots and Sesame
Napa Cabbage Slaw with Carrots and Sesame
Could we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?
Napa Cabbage Slaw with Apple and Walnuts
Napa Cabbage Slaw with Apple and Walnuts
Could we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?
Sautéed Baby Bok Choy with Miso Sauce
Sautéed Baby Bok Choy with Miso Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
Sautéed Baby Bok Choy with Shallot and Fish Sauce
Sautéed Baby Bok Choy with Shallot and Fish Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
Sautéed Baby Bok Choy with Chili-Garlic Sauce
Sautéed Baby Bok Choy with Chili-Garlic Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
Sautéed Baby Bok Choy
Sautéed Baby Bok Choy
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.
Boiled Carrots with Cumin, Lime, and Cilantro
Boiled Carrots with Cumin, Lime, and Cilantro
It’s time to get reacquainted with a neglected cooking method.
Simple Hot Sauce
Simple Hot Sauce
We wanted a simple recipe for hot sauce that didn’t require fermenting like a lot of commercial products.
Boiled Carrots with Mint and Paprika
Boiled Carrots with Mint and Paprika
It’s time to get reacquainted with a neglected cooking method.
Boiled Carrots with Fennel Seeds and Citrus
Boiled Carrots with Fennel Seeds and Citrus
It’s time to get reacquainted with a neglected cooking method.
Boiled Carrots with Scallions and Ginger
Boiled Carrots with Scallions and Ginger
It’s time to get reacquainted with a neglected cooking method.
Roasted Red Pepper-Vinegar Sauce
Roasted Red Pepper-Vinegar Sauce
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive …
Modern Cauliflower Gratin
Modern Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attributes of cauliflower put a fresh spin on this old standby.
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
Boiled Carrots with Lemon and Chives
Boiled Carrots with Lemon and Chives
It’s time to get reacquainted with a neglected cooking method.
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
Bitter Greens and Fig Salad with Warm Shallot Dressing
Bitter Greens and Fig Salad with Warm Shallot Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
Mint Persillade
Mint Persillade
In its simplest form, this French sauce is just parsley and garlic. Our version also includes mint, anchovies, lemon zest and juice, and a generous amount of ol…
Braised Carrots and Sweet Potatoes with Candied Ginger
Braised Carrots and Sweet Potatoes with Candied Ginger
Braising root vegetables leaves the oven free for the roast—plus, you get a sauce
Braised Carrots and Turnips with Golden Raisins
Braised Carrots and Turnips with Golden Raisins
Braising root vegetables leaves the oven free for the roast—plus, you get a sauce
Braised Carrots and Celery Root with Apple
Braised Carrots and Celery Root with Apple
Braising root vegetables leaves the oven free for the roast—plus, you get a sauce.
Braised Carrots and Parsnips with Dried Cranberries
Braised Carrots and Parsnips with Dried Cranberries
Braising root vegetables leaves the oven free for the roast—plus, you get a sauce.
Butternut Squash and White Bean Soup with Sage Pesto
Butternut Squash and White Bean Soup with Sage Pesto
For a satisfying main-dish soup, we treat the squash like two different vegetables.
French-Style Mashed Potatoes (Pommes Purée)
French-Style Mashed Potatoes (Pommes Purée)
The luxuriously rich and silky puree served in Paris is the result of tedious mixing by hand and a sinful amount of butter. But does it have to be?
Cheese and Tomato Lasagna
Cheese and Tomato Lasagna
Without meat or vegetables, cheese lasagna can be dull to eat. For a great version, the cheese and the tomato sauce—and even the noodles—needed an upgrade.
Foolproof Boiled Corn
Foolproof Boiled Corn
The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn at all.
Broiled Broccoli Rabe
Broiled Broccoli Rabe
The tricks to taming this notoriously bitter green? How you cut it and how you cook it.
Walkaway Ratatouille
Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables, barely cook the others—and let the oven do the work.
Grilled Onions with Balsamic Vinaigrette
Grilled Onions with Balsamic Vinaigrette
We wanted grilled onions that were worthy of being a stand-alone side dish.
Carrot, Radish, and Asian Pear Slaw
Carrot, Radish, and Asian Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them right.
Mexican-Style Pickled Vegetables (Escabèche)
Mexican-Style Pickled Vegetables (Escabèche)
Serve alongside our Shredded Chicken Tacos (Tinga de Pollo).
Beet, Endive, and Pear Slaw
Beet, Endive, and Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them right.