Vegetable

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.

It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time. 

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

A boneless rib eye is your best bet, plus it’s easier to serve family-style.

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. 

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet. 

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

This might look and sound like any other cauliflower dish out there, but this one serves up the perfect balance of crunchy, fatty, tangy, creamy, and salty. We can’t get enough.

Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

These recipes with broccoli rabe will be there for you, even in the darkest of winter nights.

And yeah, I had a favorite.

Red onions quick-pickled in apple cider vinegar will save your grain bowls, breakfast tacos, and more.

Our best recipes for the parsnip, all in one place.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.