Vegetable

We’ve got a version for when you’re hosting a cookout or making dinner on a weeknight.

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

These seasonal stunners are here for a good time, not a long time.

Sizzling shrimp fajitas at home—in one pan and under 30 minutes.

Salami, provolone, olives, pickled peppers—need we say more?

Creamy, bright, and wonderfully aromatic with ginger and garlic.

On a hot day, nothing satisfies quite like cold noodles in iced broth.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.

This tangy chilled soup is basically summer in a bowl.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

Seasoned with smoky paprika and steam-charred in foil packets, these spuds taste like summer.

Because most of us do!

Massaging kale results in more tender, less bitter greens—but it isn’t always necessary.

Add a bag of potato chips and you've got yourself a party.

A brief garlic marinade makes this shrimp scampi stand out from the rest.

When peak tomatoes hit, this no-cook pasta sauce is the easiest way to turn them into dinner.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Like sugar snap pea salad and cheesy green pea fritters.

A spring go-to for 20 years and counting.

Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.