Vegetable

This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.

Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.

When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.

We like big beans and we cannot lie.

Potatoes don't own the gratin game: These hearty casseroles are made with some unexpected (but just as delicious) ingredients.

This will become your new go-to favorite spicy condiment. It pairs particularly well with our Aromatic Shrimp and Noodle Medicine Soup.

Finishing this dish with coconut milk retains its sweet flavor.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

These pickles are a must-have accompaniment for BA's Best Fried Chicken Sandwich…though they’re pretty amazing on their own as a snack as well.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Here's what most people screw up when attempting a chocolate truffles recipe at home.