Vegetable

If you don’t have fennel, simply omit it and double the onion.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

For this classic garlic bread, you can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.

Step-by-step instructions for making sauerkraut out of almost any vegetable at home—plus 3 recipes that use it when you're done

If you’ve never bought kohlrabi before, here’s a great reason to try it.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

This homemade version of the Italian classic tastes as though it's been perfected over generations.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.

A light yet flavorful “stew” of tender leeks that comes together practically à la minute.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

Red onions add sweetness and lend color to this chutney, but any onion will work.

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

This crispy potato cake is a decadent side that goes with almost everything—especially breakfast.

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.