Vegetable

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

Chef Ignacio Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

Fresh avocados are a year-round staple, but not long ago they were a seasonal specialty item. How did we come to expect them in the dead of winter?

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

If you like Greek yogurt, you’ll love labneh, especially in this dish.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Fresh celery lightens this guacamole and adds some serious crunch.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn’t dry out. Learn how to make this recipe and more in our online cooking class with Sur la Table.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.