Vegetable

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

ATTN: Pickle lovers. We’re here for you.

An easy, chile-spiked tomato salsa for all your taco needs. 

Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas. 

Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.

Something very special happens when you give winter squash the coq au vin treatment.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria. 

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

There's always leftover chipotle in adobo sauce, but throwing them away is a shame. Here's how to use up the rest of that spicy, smoky can of goodness.

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

Make like Deb Perelman and call it “Pita Chip Salad.”

These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer. 

Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

A spiced and braised chicken that tastes like summer in the dead of winter.

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

Roast them whole into submission first. Then, scoop ‘em!

Whether they're green or black, plantains can do it all.