Vegetable

Just call it cauli-grits.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

Less oil, more leaves that resemble chips.

Learn the ways of the farm, also known as the frozen vegetable aisle.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

Take the guesswork out of changing up your alliums.

Yes, we compiled 75 recipes in honor of our favorite color of food.

And: how to hide any mistakes with flaky phyllo dough.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

A modern take on your childhood sick-day soup.

A savory take on classic miso soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Sabzi is a staple in every Indian cuisine, but it's never looked quite like this.

If you’re spice-averse, just leave the chiles out!

He's going to enjoy his Dunkin and never have okra again, and he doesn't care what you think.

Don’t overdo it when seasoning the egg whites; the lack of fat will allow you to taste the salt that much more.

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada.

A zoodle recipe for people who hate the word "zoodles."

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

Have these six items at the ready and consider your next meal made.

You're only four ingredients and 10 minutes away from fluffy, tender "rice."

This is the time to break out the grating attachment to your food processor.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.