Vegetable

Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

If you come across turnips with good-looking greens still attached, use in place of the kale.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

The only trick to this uncooked sauce is finding good canned tomatoes.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

Vegetarian cookbooks, Indian recipes, family dinner ideas, pizza, and more new cookbooks to pre-order now.

Corned beef for every meal. That's how we celebrate St. Patrick's Day.

These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Patrick’s Day.

Bran muffins, we're looking at you too.

You've seen those fancy dried morels at the market. Here's what to do with them.

"I don’t remember when I started making it, it's just like breathing to me."

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Say good-bye to the canned stuff forever.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!

Garlic knots are, quite simply, a perfect food.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Dusting with garlic powder first, then flour, is essential for a proper rise.