Vegetable

It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor.

CSA guilt is real, but here are five ways to clear your conscience.

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

You're still mincing your garlic? Get with the times, man.

Forget seasonality—canned pumpkin is forever!

One of the easiest, cheesiest lasagnas out there.

Fight for good eggplant parm with these insider tips. Be the change you wish to see in the world.

This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.

You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.

A step-by-step guide to making ravioli filled with sweet corn, cheese, and an entire egg yolk.

We'll walk you through three ravioli recipes that have endless filling possibilities. Let's do this.

A step-by-step guide to making agnolotti filled with puréed butternut squash.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.