Vegetable

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.

A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish.

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.

The steak was just a bonus.

Just because the weather's warming up doesn't mean you have to put away the soup pot. These spring soup recipes are light, refreshing, and make the best of the season's produce.

This weekend brunch project is a springtime party showstopper.

Haters begone. My cod and I are very happy, thank you very much.

Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.

The scallion-ginger oil served alongside the chicken and rice puts this recipe over the top.

Americans hate artichokes, and I hate that.

You're better off with 99 small carrots than a ginormous one.

The most casual-cool carrot cake of all time.

Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.

When I started writing my cookbook, I had completely forgotten about my mom's saag feta. That won't happen again.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

These Blistered Green Beans with Garlic are all the convincing I need.

Tempeh skeptics, this recipe will make a convert of you.

Deb Perelman piles vegetables under a blanket of cheese for a kid- and parent-approved dinner.

The secret is plenty of nutty, deeply-caramelized mushrooms. And the secret to those is patience.