Vegetable

Margaritas are always wearing their party hats.

Are you prepping them too far in advance? Storing them wrong? Overcooking them to baby food mush? Here's the cure.

You don't have to be a vegan to love this smoky, savory kale-and-tempeh recipe.

What says it's finally spring more than crunchy sugar snap peas, bright red radishes, fresh scallions topped on tiny fried toasts, and mint leaves in a sweet granita?

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

The dressing also makes a great dip for crudités.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake Recipe.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

A cooling and crunchy green version of the typical tomato-based salsa.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.