Vegetable

Here's how to buy, store, and cook with kohlrabi, in season in December.

Here's how to buy, store, and cook with beets, in season in December.

Here's how to buy, store, and cook with potatoes, in season in December.

Here's how to buy, store, and cook with turnips, in season in December.

Here's how to buy, store, and cook with rutabaga, in season in December.

How to buy, store, and cook with cabbage, in season in December.

During the frenzy of cookie season, put these quick and cozy weeknight dishes on dinner duty.

This simple and satisfying dish is definitely easy enough for a weeknight.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

Celebrate the most delicious of Hanukkah miracles—crispy potato pancakes, obviously—with a spirited cocktail party.

This kimchi and vegetable soup is healthy, sure. But it's also really darn good.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

This earthy savory ingredient wasn't something we ever expected in a dessert, but that's one of the many reasons we love this one so much.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.