Vegetable

Cooking down radicchio with vinegar and sugar until jammy is an eye-opening approach that reveals a world of options beyond salad.

Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.

A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.

A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.

Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.

Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.

This grandma-inspired soup is equal parts cozy and bright.

What your biscuits have been missing? A can of creamed corn.

A comforting dinner the whole family will love.

This comforting savory porridge is nearly impossible to overcook.

Like marinated lentils with feta, one-pot lentil pasta, and lentil-kimchi stew.

One of our favorite ways to cook cabbage—in a spiced tomato broth, until tender to the core.

Out of 10 widely available options, these are our top garbanzo beans.

A feel-good dinner designed to cram a ton of veg in each serving.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Crispy. Golden. Fluffy. Bubbe would approve.

We’re bringing back quiche.

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.