Vegetable

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

It’s all about making the foods that makes us feel better.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. 

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

There’s so much you can do with this workhorse staple ingredient.

Whether you're looking for ways to doctor up canned tomatoes or use summer's ripest fruits to top pasta, fish, chicken, and more, your new favorite tomato sauce recipe is here.

When you just can't deal with scrubbing, peeling, grating, or boiling. 

I like big beans and I cannot lie.

It’s creamy, it’s beany, and you don't even have to break out a blender.

It’s that time to make the most of your kitchen’s most versatile MVP.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it.