Vegetable

Add smoky, spicy flavor to just about anything.

Fun times lie ahead. You just have to make some toast and get through rent week.

Burma Superstar's chickpea-based tofu is the perfect high-protein appetizer, snack, or salad-topper.

An unlikely romance between a girl and her pot

For years, chef Courtney Storer sacrificed her health for the sake of fitting in. Now that she's head chef, she's not afraid to eat a bowl of kale.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

What is this evil science?

Thanks to Josh Ku and Trigg Brown, you can travel halfway around the world without leaving your kitchen. The duo share the recipes that fuel their addictive Brooklyn-based Taiwanese restaurant, Win Son.

And it sounds incredible.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

No tough strips of dry meat here.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

This isn't your childhood tie-dye.

Chris Field and Jessi Okamoto's radicchio brings all the chefs to the greenmarket.

Here’s how to borrow the secrets of boldly-spiced Caribbean jerk chicken for your next summer grill-out.

These dinners are done in 30 minutes or less.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.