Vegetable

Perfectly roasted, caramelized, and the ideal base for our Red Pepper–Walnut Relish.

If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

This roasted sweet potatoes recipe is perfect for weeknights—easy, but it still packs plenty of flavor.

The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.