Vegetable

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

Use these to make amazing leftover turkey sandwiches.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

If we had our way, we'd eat corn every at every meal. Oh, wait a second: With these 22 sweet and savory recipes with cornmeal, polenta, masa, and corn grits, we can—and will.

Cozy up with these hearty, unfussy meat-and-potatoes recipes.

Kale, chia seeds, seaweed: these trendy superfoods have garnered a lot of buzz for their health benefits. But are any of them actually a “magic bullet” nutrition solution? We get to the bottom of it.

Sleeper hit right here: Mushrooms, hearty greens, and a buttery pie crust. This savory galette is about to become your new favorite fall dinner.

Kohlrabi: demystified. Here's how to cook with the weirdest-looking veggie at the market.

Where's the beef? These plant-based recipes treat meat as a condiment, not the main event.

Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.

Here's how to buy, store, and cook celery root, in season in October.

Here's how to buy, store, and cook with leeks, in season in October.

Here's how to buy, store, and cook with fennel, in season in October.

Here's how to buy, store, and cook with winter squash, in season in October.

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

Bitter radicchio is one of our favorites for pairing with everything from sausage to tangy goat cheese to porridge.

Puréed squash: It's healthy, it's sweet, and it's the best breakfast you're not yet making.

We're swapping our summer lettuces for fall's best bitter chicories, from radicchio to escarole.

Need a remedial class in cooking with butternut squash? This is the guide for you.