Vegetable

Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached brats.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

The chicken and leek meld together as they cook in the filling.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

We're not ragging on guacamole; we're just hardcore crushing on avocado. Here's how to sneak it into everything you make.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Let’s cut to the chase: Nobody likes tough balls. Easy. Don’t overwork the meatball mixture, and make sure to simmer gently.

If you're going to roast vegetables, you might as well roast a large batch. Here's why.

Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.

Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.