Vegetable

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

We love the chewy, bouncy texture of wood ear mushrooms.

A deconstructed Mexican mole visually inspired by the Mesoamerican pyramids with stained-glass-like bits of dried fruit. NBD.

Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad. 

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

This light-as-can-be pie has a toasty graham cracker crust to complement its cloudlike texture.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

Hash can be good—let me prove it. 

Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

They’re even more versatile than my favorite white T-shirt.

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.

I breathe deeply knowing it's in the freezer, right near the ice cream. 

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

The sweet-acidic-salty-gingery sauce, cooling mayo, and piles of wispy bonito flake toppings of Japanese okonomiyaki go great on pretty much anything.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.