Vegetable

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

It all comes down to Butterballs and MSG.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

Not, like, a person who is part-mushroom—but a person who cooks, eats, and enjoys mushrooms. 

If you love something, let it be.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.

These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.

Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Lessons learned through a perfect meal.

Yet another reason to cook beans from dry.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.