Vegetable

These buttery, breadcrumb-stuffed clams taste like summer vacation.

This DIY furikake is just five ingredients and you can use it on nearly everything.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Spicy, funky, and sweet!

A little pasta won't kill you. It might even make you stronger.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Here's how I used up (almost) every single thing

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

Sizzle! Snap! Pop!

It seemed like the right time. 

Sardines are in their full glory in this umami-packed twist on Caesar.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. 

Garlic, onions, ramps, and leeks get their time in the spotlight.

Carrots, beets, and potatoes have way more to offer.

Hangry? Broke? Chickpeas are here for you.

Deb Perelman’s kids and husband all like varying degrees of spiciness in their food. This dinner manages to satisfy them all.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!