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Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Published January 1, 2018.

Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

Thick-Cut Oven Fries

Published January 1, 2018.

Roasted potato planks aren't French fries. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry.

Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano

Published November 1, 2017.

Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

Duchess Potato Casserole

Published November 1, 2017.

For potatoes that are elegant yet easy, we revamp a fussy French classic.

Grilled Cauliflower

Published September 1, 2017.

Char, caramelization, and smoke bring new dimension to this versatile vegetable.

Best Baked Sweet Potatoes

Published September 1, 2017.

The goal—creamy flesh with deeply complex flavor—is entirely different from what you want in a baked russet. And, as we discovered, so is the cooking method.

Caramelized Onions

Published September 1, 2017.

The key to quicker caramelized onions is the ingredient we least expected: water.

Smashed Cucumbers (Pai Huang Gua)

Published July 1, 2017.

For a refreshing new take on cucumber salad, put down your knife and pick up a skillet.

Fresh Fruit Tart

Published July 1, 2017.

A showpiece when whole, a classic fresh fruit tart rarely retains its good looks when sliced­—a pity, when it takes hours to make. A new approach was in order.

Best Summer Tomato Gratin

Published July 1, 2017.

Starting with the freshest tomatoes is only the first step. Success also depends on the bread you use and how you treat it.

Corn Fritters

Published July 1, 2017.

In our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-soft centers, we learned that less is more.

Risi e Bisi

Published May 1, 2017.

Brothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.

Napa Cabbage Slaw with Carrots and Sesame

Published May 1, 2017.

Could we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?

Sautéed Baby Bok Choy

Published March 1, 2017.

This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.

Better Hash Browns

Published March 1, 2017.

How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a cinch to flip? It starts with a cake pan.

Modern Cauliflower Gratin

Published January 1, 2017.

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.

Boiled Carrots with Lemon and Chives

Published January 1, 2017.

It’s time to get reacquainted with a neglected cooking method.

Braised Carrots and Parsnips with Dried Cranberries

Published November 1, 2016.

Braising root vegetables leaves the oven free for the roast—plus, you get a sauce.

A Different Way to Chop Onions

Published November 1, 2016.

The most widely known method for chopping an onion involves making a series of vertical and then horizontal cuts, the latter requiring cutting toward the hand holding the onion. Here’s a different method that’s just as fast but doesn’t require the horizontal cuts, which some cooks don’t like to make.

French-Style Mashed Potatoes (Pommes Purée)

Published November 1, 2016.

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?

Broiled Broccoli Rabe

Published September 1, 2016.

The tricks to taming this notoriously bitter green? How you cut it and how you cook it.

Foolproof Boiled Corn

Published September 1, 2016.

The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn at all.

Beet, Endive, and Pear Slaw

Published July 1, 2016.

Root vegetables can add a lively twist to coleslaw. You just need to treat them right.

Grilled Onions with Balsamic Vinaigrette

Published July 1, 2016.

We wanted grilled onions that were worthy of being a stand-alone side dish.

Science: Why You Can't Overcook Mushrooms

Published July 1, 2016.

How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?

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