Vegetable

We can’t all be ramps.

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

It’s the best thing I ever made (apparently), but no one would let me share it—until now.

I want a lentil that's going to stand up for itself, not turn to mush.

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

Keep your crunchy veg in an ice bath for hours and never frantically assemble a salad before dinner again.

You don't have to cook tomato sauce all afternoon for it to be noodle-worthy. Two methods for getting big flavor in no time.

A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.