Vegetable
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Beer-Battered Onion Rings
Easy to make, impossible to stop eating.
Beurre Blanc
This velvety white wine sauce imparts tangy, rich flavor to everything it touches.
Is Plain Water Enough to Wash Fruits and Vegetables?
Produce sprays and DIY baking soda solutions abound, but are they necessary for removing pesticides and germs?
Calamari Salad
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
15 Types of Onions and How to Use Each One
Learn the differences between white and yellow onions, shallots, spring onions, scallions, and more.
Easy Ham and Cheese Quiche
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
The Best Mandoline for Your Skill Level
There’s no need to be afraid of this very useful kitchen tool.
The Meditative Bliss of Cooking an Artichoke
Senior editor Kelsey Jane Youngman looks forward to this recipe all year.
Pasta Primavera
With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.
Chorizo Cauliflower
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
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Angel Hair Bibimguksu
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Leeks With Sumac, Parm, and Pine Nuts
This side dish is flavorful enough to also serve as a main course.
Hawaij Sweet Potatoes With Roasted Lemon Relish and Yogurt
This Yemeni spice mixture transforms everything it touches into gold.
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Borani Banjan (Afghan-Style Fried Eggplant in Yogurt)
A festive eggplant dish great for gatherings.
Roasted Snap Pea Salad With Yakult-Style Dressing
This crunchy, creamy salad has everything you want for a cookout.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.