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The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.
3.0
(3.01)
Easy
First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.
3.6
(3.63)
Quick
Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.
4.0
(4.1)
Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.
3.0
(3)
Easy
Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.
4.0
(3.81)
You can do anything with radishes—eat them raw, pickled, roasted, and more. Here's how to use 5 different kinds, from French Breakfasts to Easter Eggs
Alison Roman
When local lettuces rear their heads, it's time to make summer salads—with a dressing perfectly appropriate for the greens. Here's how, with 4 recipes
Melissa Hamilton
Quick
This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.
4.0
(3.9)
Quick
3.7
(3.72)
Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.
3.5
(3.54)
This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.
4.0
(4.12)
This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.
4.0
(3.97)
Quick
Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.
4.0
(4.02)
Quick
Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.
4.0
(4.22)
Easy
The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.
4.0
(3.8)
This low-heat method is very gentle, lending the salmon a velvety texture.
4.0
(4.15)
Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.
4.0
(3.75)
Quick
“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor
4.6
(4.62)
Easy
“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor
3.5
(3.5)
Quick
“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor
4.0
(3.9)
Easy
This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.
4.0
(4.1)
Easy
Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.
4.0
(3.86)
Quick
“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer
4.0
(3.76)