Vegetable

Because I'm not always in the mood for a six-inch stack of meat.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

The healthyish comfort food recipe you won't be able to get enough of.

Need we say more?

Sure, they're basic. But in a good way!

Spicy, tangy, toasty, crispy, sweet fennel? And a bowl of steaming white rice? Yeah, that sounds good.

I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

The latest trend in burgers doesn’t require devotees to choose between meat and mushrooms.

Is broccolini just baby broccoli, or what?

Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so good that even the most stubborn carnivores won’t complain.

Just when you thought the OG couldn’t get any easier.

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

Just about the most approachable at-home fish cooking method there is.

Less dipping, more sipping.

We call this soup French-ish because it’s not fancy or fussy, but it can be vegan if you wish.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

How a throw-together pantry sauce became Deb Perelman’s secret weapon.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

I was just never a pickle person. But these spicy, slightly sweet quick-pickled cucumbers changed all that.

The cold is getting me down, but this hot, melty baked squash is lifting me up.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.