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Consider accidentally blackened bottoms on your roasted vegetables a thing of the past.
Rick Martinez
Estela chef Ignacio Mattos is a big fan of kohlrabi, the cabbage relative that's part juicy bulb, part tender greens. See why it's a cinch to use, and easy to love.
Elyssa Goldberg
When fall chill sets in, you'll want to know how to make a warming morning brew at home (that doesn't involve pumpkin).
Elyssa Goldberg
The kale trend shows no signs of slowing down. How did the leafy green go from salad bar garnish to trendy and ubiquitous superfood?
Elyssa Goldberg
Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).
Elyssa Goldberg
Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.
Rochelle Bilow
Make the awesomest pan-fried potatoes.
Rick Martinez
Quick
These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe.
3.6
(3.58)
If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
2.6
(2.58)
Here's how to buy, store, and cook with broccoli, in season in September.
Rochelle Bilow
Here's how to buy, store, and cook with kale, in season in September.
Rochelle Bilow
Here's how to buy, store, and cook with chicory, in season in September.
Rochelle Bilow
Here's how to buy, store, and cook with onions, in season in September.
Rochelle Bilow
Here's how to buy, store, and cook with carrots, in season in September.
Rochelle Bilow
Seamus Mullen, chef at Tertulia in New York, lets you in on the secret to getting seriously delicious, Spanish-style smoky eggplant on your backyard grill.
Elyssa Goldberg
Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.
4.0
(4)
You know about avocado toast, but avocado...pie?
Christina Chaey
Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.
Alison Roman
Yes, everybody makes basic cooking mistakes. One reader confessed how hard it is to cook different size vegetables (of the same type) all at once, and get it right. Here's our advice.
Rick Martinez
You could be making better hummus.
Amiel Stanek
Just because you prefer savory to sweet doesn't mean you have to give up pancakes forever. It's just a reason to get familiar with savory pancakes—and learn how to make them at home.
Elyssa Goldberg
Quick
Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
4.0
(4)
You've tried pumpkin seed oil and love it. It's time you try butternut squash seed oil with everything from salads to stir-fries and yogurt.
Rochelle Bilow