Vegetable

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

It's smoother than a first-date playlist and loves to get dressed up.

Put your food processor to use for pie crust, hummus, hash browns, and more.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

When other fresh produce fades away, squash is there for you.

Eggs, kale, and a killer sweet potato crust.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

We found out if this Flubber-like cover could keep a leftover avocado from browning.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

The idea that Italian food is unhealthy is so far from the truth.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

It's spicy, it's creamy, and it feeds a crowd.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

Don't pretend like you haven't asked this before.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

The squid only takes 3 minutes to sear for this simple salad.