Vegetable

Change up your lettuce game and give your leaves a quick blanch to preserve their crunch and color and mild sweetness.

Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.

Studded with green peas and enriched with a swirl of cream, this pea and potato chowder feels light and bright—perfect for a cool spring evening.

Chili crisp and tahini team up to create a savory, spicy sauce for ground pork, snappy asparagus, and nutty soba noodles.

This one-pot dish is fallback comfort food—thick black-pepper-spiked chicken stew topped with tender, fluffy dumplings. 

Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.

The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling. 

Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki. 

Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.

This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.

Make this spicy rigatoni your new go-to Sunday sauce. The meaty sauce has a host of flavor enhancers not often found in traditional sugos. 

Shaved into a salad, roasted until crispy, or puréed into soup, our best asparagus recipes celebrate spring’s most iconic spears.

A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.

Attention garlic lovers: Garlic scapes are a produce darling available for a few short weeks every spring. Here’s what to do with them.

Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.

Making spaetzle at home is simple and satisfying. Serve it with buttery mushrooms or pair the naked dumplings with any saucy dish.

A lot of salads get worse over time. This one gets better.

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

Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.

What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead. 

Forget about croutons. Uncooked instant ramen brings big crunch to this sweet-sour cabbage slaw that’s perfect for your next cookout.

Made of crispy tortillas laced with fluffy scrambled eggs, migas is a textural marvel that’s as ideal for brunch as it is breakfast-for-dinner.