Vegetable
Filter Results
9025 items
Sort By:
Quick
When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.
2.3
(2.33)
Quick
For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)
4.0
(4)
Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.
3.7
(3.72)
You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.
4.0
(4.18)
The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.
4.7
(4.65)
You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.
4.0
(4)
The only way to make flatbread even better? Grill it.
4.0
(3.97)
Quick
This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.
4.0
(4.06)
Vegan
Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.
3.7
(3.65)
Easy
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
4.0
(3.8)
Quick
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
3.0
(3.2)
Easy
This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
4.7
(4.7)
Easy
Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.
4.3
(4.31)
Quick
Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.
4.0
(3.96)
Easy
The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.
3.4
(3.42)
Easy
Chicago chef at Mott Street Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle.
4.3
(4.31)
Vegan
Jiyeon Lee’s sauce calls for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.
3.5
(3.46)
Quick
For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.
4.0
(4.23)
Find long beans at Asian or specialty grocers.
5.0
(4.8)
Quick
Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.
4.0
(3.8)
Quick
We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.
3.6
(3.64)
Quick
Use any cooked grain or other small pasta for this bittersweet number.
4.0
(4.03)
Quick
Sick of salsa verde? Meet salsa roja.
3.5
(3.5)
Quick
Grilling the bread dries it out a bit, so it can absorb more dressing.
2.6
(2.6)