Vegetable

The coconut crisp brings texture and heat to this simple stewy dish. 

This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

This soup coaxes big flavors from a short ingredient list. 

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

This deeply flavorful Puerto Rican rice dish is to pernil as stuffing is to turkey—a holiday meal wouldn’t be the same without it. 

You only need onions, oil, and a whole lot of patience. 

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

Instant dashi powder gives so much savory umami flavor to the oats that this porridge can easily be served for dinner. 

Now that I know this trick, I'll never go back.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

A beef and ginger stir fry with a secret ingredient.

Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper. 

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.