Vegetable

It’s quick and healthy, and this recipe will teach you how easy it is to make a puréed vegetable soup.

If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't! 

These are the most perfectly light, velvety mashed potatoes you’ll ever make—two days ahead of time.

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.

This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

Step away from the olive bar. Marinating your own beans, artichoke hearts, and veggies at home couldn't be easier, or more impressive.

Sticky, sweet butternut squash tarte tatin, it’s your time to shine.

It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Some dishes are meant to last, some relationships aren’t.

Put down the pre-bagged stuff, shut the microwave door, and learn how to make stovetop popcorn—the best popcorn, if you ask us—once and for all.

Don't tell Aunt Peggy what the secret ingredient is.

A Healthyish take on classic creamed spinach

Gajar ka halwa is a simple Indian dessert of grated carrots stewed down into a pudding with sugar, cardamom, and milk. I swear it’s better than carrot cake.

Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).

We call them golden potato nuggets, and they are our favorite Thanksgiving recipe this year.

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

The founder of Milk Bar started an Ina Club to celebrate her favorite Barefoot Contessa recipes. This is one of her go-to salads.

Texas toast is the perfect vehicle for this stacked sandwich. Toasting the bread with Heinz® mayonnaise gives it a crisp outside and leaves it just soft enough on the inside that it can hold all the ingredients inside.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

All our new recipes for Thanksgiving in 2018.