Vegetable

In the northernmost town in the world is a vault with almost one million seeds that could save the world—and Martha Stewart wants to take you there.

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

The halibut is brined briefly in salt water, which seasons it all the way through.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!

Three gooey cheeses distract tiny humans from the presence of a vegetable in this baked pasta.

These soups are bright, bold, and never heavy.

I just can't get enough of this soy-chile paste combo.

If you need me, I'll be making this celery soup all January.

They're warming, filling, delicious, and totally meat-free.

Baby spinach gets gross when you cook it. Here's what you should do instead.

Brown. Red. Black. French. With so many types of lentils to choose from, you need to know what each one is good for.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

Coconut cream gives this soup velvety richness.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Eggs on toast with quick-pickled veg and marinated feta.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

These crunchy garlic chips belong on every steak you make.