Vegetable

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

All we are saying, is give turnips a chance.

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not!

Is this a salad you can eat with your hands? Or lettuce cups you can eat with a fork and knife? Either way this easy dinner is packed with flavor and ready in 30 minutes flat.

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

Tender roasted squash, crunchy apples, and creamy beans come together with a spicy country ham vinaigrette to create a balanced cold-weather salad.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

Saucy, spicy baked eggs you can eat for breakfast, lunch, or dinner.

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

This is everything we want in a hearty, cozy meal: Tender yogurt-marinated chicken in an aromatic tomato curry, lots of caramelized onion, and fluffy Swiss chard rice.

These savory and oh-so-simple steamed eggs are the definition of cozy comfort food.

Sweet-salty peppery beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast perfect for any meal of the day. 

This Caesar salad uses kale instead of romaine, has no croutons or raw egg yolks, and still happens to be one of the best we’ve ever had.

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

And you can too!

Mushroom lovers, rejoice. Mushrooms skeptics, open your minds.

Spaghetti squash sheds its reputation for being bland and watery in this baked-ziti-inspired dish, in which it’s smothered in flavorful tomato sauce and blanketed under a layer of melty cheese.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.