Vegetable

Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.

What your biscuits have been missing? A can of creamed corn.

A comforting dinner the whole family will love.

Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.

This grandma-inspired soup is equal parts cozy and bright.

This comforting savory porridge is nearly impossible to overcook.

Like marinated lentils with feta, one-pot lentil pasta, and lentil-kimchi stew.

One of our favorite ways to cook cabbage—in a spiced tomato broth, until tender to the core.

Out of 10 widely available options, these are our top garbanzo beans.

A feel-good dinner designed to cram a ton of veg in each serving.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Crispy. Golden. Fluffy. Bubbe would approve.

We’re bringing back quiche.

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.

This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Also known as canary beans, these thin-skinned Peruvian beans work wonders in Mexican cooking—and are well worth the effort to cook from dry.

Make this creamy mash days ahead without sacrificing its velvety texture or buttery flavor.

Go high-low this year with fresh green beans and mushrooms, Parmesan béchamel, and plenty of store-bought fried onions.