Vegetable

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor

“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

This corned beef hash is a two-step process, but nothing about it is difficult. 

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

This versatile oil is a great way to bring heat to just about any dish.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.