Vegetable

Fiery kimchi gets a little sweetness from gochujang pepper paste.

A full post-mortem on all the stories BonAppetit.com posted during Tomato Week

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

In this simple preparation, spinach stems add textural interest to the wilted leaves. Make sure to be thorough when squeezing out the greens, otherwise the dressing will get watered down.

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”

If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.

Soaking the cut raw potatoes in water removes surface starch, which yields crispier fries and prevents them from clumping together as they cook. Make sure to dry them thoroughly so that they don't cause the hot oil to spatter when you add them to the pot.

The flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.

Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.

To ensure the snow-white color of this soup, don’t let the onions brown.

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

A saucy dish for those who don’t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!

This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.