Vegetable

Think of this as everything you love from this takeout stalwart, but grilled.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

Oh, the joys of late-season fruit

Dinner sides in a snap? Enter, roasted vegetables. Here are our 53 favorite recipes for dinnertime or anytime.

If we don't have to mince garlic, we won't. Here are four ways to get maximum garlic flavor with as little fuss as possible.

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Make these recipes before it's too late!

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

Chicken breasts, you've been redeemed.

5 ways to use salsa verde, the bright, punchy green sauce that wakes up just about everything it touches.

You don't need a bundt pan or upside-down glass bowls. Just a sharp knife, a cutting board, and some delicious, sweet corn on the cob.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

If your roasted vegetables come out pale or overcooked, you're probably putting them in the wrong part of your oven.

Lose the mesclun and kick the kale. Your salad days are about to change thanks to the bittersweet and beautiful chicory family.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

Our old friend kale salad pairs up with avocado for a sturdy, not sad, desk lunch.

This bowl will always deliver so you don't have to order in.

Watch your back, baby spinach! Everybody's favorite crispy-crunchy lettuce is secretly a nutritional powerhouse.

Make these recipes quick because that corn won't last for long.

The tonnato sauce here is a mayo miracle you'll want on everything.

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.