Vegetable

Yes, I finish an entire bag in one sitting.

This make-anytime meal is your satisfying new culinary staple.

Everyone’s favorite dip gets an upgrade with tasty toppings.

A waxy potato doesn't belong in Madame Tussauds.

Don't tell my mom I stole a trick from her Bengali onion fritters.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

You know the tub of little garlic cubes that might be sitting in your fridge right now? Yeah, we have some thoughts.

Just because it doesn't have to be refrigerated doesn't mean it lasts forever. Here's what to replace when.

Friends don't let friends hate beans.

Vinegary hot sauce? Fermented? Garlicky? Ultra-spicy? There's a right answer.

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.

That one letter makes a biiiig difference.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Deb Perelman is all about feeding her kids the healthy stuff. But she’s willing to make an exception for this perfect sandwich.

I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!

The “Nothing Fancy” cookbook author on how to host the most most baller dinner party in the most low-key way possible.

It’s cheap and it’s everywhere, so you might as well learn to love it.

Laugh all you want: I will beat you in a cherry tomato cutting contest.

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.

Lightning-fast weeknight fried rice with flavor-concentrated cherry tomatoes. How? It’s a little salting trick.