Vegetable

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe.

If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Pressure cookers are an amazing tool, if you know how to use 'em right.

Peas are in season in April, and are great in everything from pasta to cocktails. Here's how to buy, store, and cook them right.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

There's something really wonderful about cooking vegetables for a very long time. If you know how to do it right, that is.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

The chef and "A Girl and Her Greens" author shares three simple ways to cook her beloved artichokes so you can love them, too.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

It's okay: Basic cooking mistakes happen. Even with mushrooms.

Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

Radishes are available most of the year—large storage varieties keep well throughout the winter—but smaller, more delicate-tasting radishes are a springtime treat. They're in season in April!

Make the most of this springtime vegetable—asparagus is in season in April.

Their spicy-hot flavor makes mustard greens one of our favorite springtime vegetables. Here's how to buy, store, and cook with mustard greens, in season in April.

A little blackened magic turns humble cabbage into something incredibly delicious.

Yes, blacken your cabbage.

Our favorite reader-requested cocktail is a refreshing, drinkable spin on one of our favorite salads.

Today, you requested a soup recipe with beans. We think you're gonna like this one-hour, one-pot meal.

Yes, you can (and should) make perfect hash browns. Here's how.