Vegetable

These light and eggy cheese puffs are channeling your favorite bar snack.

It's a winter-spring showdown!

Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry. 

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

This refreshing, saucy cucumber salad will cool you down all summer.

This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.

Waiting for 'gus.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

Call it carottes râpées because grated carrots doesn’t sound quite as elegant.

From soup to salad, cauli has it covered.