Vegetable

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.

Cold weather means less fresh, raw salads…or does it? These winter salad ideas make fine use of hardy greens.

You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

Look for celery root that is firm—not spongy—at the bottom end.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

Save the hard-boiled egg yolks for your caviar accoutrements.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

When making this roast duck recipe, don't forget to save all that precious rendered duck fat.