Vegetable

A beef-and-cucumber dish that you never saw coming.

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

You don't need to eat roasted vegetables hot. Use them as a salad or dipping agent.

That's a first.

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

A cheesecake, a pumpkin pie, and a pecan pie walk into a bar...

If you've got canned artichoke hearts, you've got the makings of the easiest, herbiest, most delicious tapenade ever.

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

End-of-summer produce is bountiful and cheap at the farmers' market. Make the most of it.

Pasta doesn't own pesto. Everyone's favorite green sauce is here for your dinner, no matter what you're having.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

Why?!

A loaded potato waffle is in your future. Yes, your future looks good.

Steak fries don't deserve to be called fries.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

If you want yours soft in the middle, shave a minute or two off the cooking time. 

With crispy chicken thighs, a spicy ranch dressing, and avocado—this thing will keep you full for hours.

The most substantial lunch bowl of your life.

Think of this as a salad sandwiched between two slices of bread.

We ever-so-slightly updated a hippie classic.

There's countless possibilities for this herby and lively salad, and all you need to get started is a can of chickpeas. It'll be your dinner for all the feels.

It's sort of like taking a trip to the south of France on your lunch break.

Adam Rapoport on how he's ditching the potatoes... some of the time.

Because quesadillas are SO sophomore year. This chorizo and refried bean tostada recipe is what you need when your wallet is broken.