Vegetable

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Cabbage deserves more credit—char it, braise it, spice it, and turn it into the best thing on the table with a little help from a maple-lime dressing.

Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

The secret to lasagna de carne that packs a wallop of flavor? An herby sofrito that cooks with the beef until toasty and caramelized.

No matter how much you know about dal, there’s also something new to learn.

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt. 

Come on, we've all wondered it!

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

Who ever said "small potatoes" is a bad thing, anyway?

A simple, flexible marinade provides the rom-com-worthy makeover those cannelinis were waiting for.

Just as delicious and nearly as crispy.