Vegetable

Carla Lalli Music ate a bowl of magic brothy butter beans. Now she has the secret recipe, and she's ready to evangelize.

Simmering a rotisserie bird with a handful of aromatics and ‘shroom stems beats boxed chicken stock any day.

The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

The best part of this dish is that the leaves here are intact, so they don’t get dressed in a conventional way—kind of a more elegant wedge salad.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

Hold the apples, sub in squash, and mind the jaws dropping to the table for this show-stopping fall dessert.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot.

These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

It’s HEAPING with AUTUMNAL FLAVOR, oh, and salted maple butter on the side.

Then put it on pizza, chicken thighs, cheese plates, or eat it straight from the spoon.

Meet our new favorite condiment.

Caramelization isn't only for onions. Get to know our favorite flavor-building maneuver.

Editor in chief Adam Rapoport shares his bean strategy for making a pot on Sundays and repurposing them in multiple recipes.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.

It’s its OWN thing okay. This has nothing to do with the raw stuff!

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.