Vegetable

A super simple red sauce lets the shellfish shine—say that 5 times fast.

There are so many types of mushrooms. Maitakes. Creminis. Chantarelles. But what are they? And how do we cook them?

For crispy mushrooms, skip the sink and do a "dry-clean" instead.

One-pan squash soup for the lazy. That's how we get through the misery that is rent week.

It might be the easiest, most crowd-pleasing cake ever.

The fascinating story of how a plant breeder created a sweet, shrunken butternut squash.

This roasted whole pumpkin is an edible vessel for gooey bread and cheese.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

Drop those Romas. Unless it's summer, these are the only fresh tomatoes we're buying.

Because you need more butter-roasted things in your life.

IT WILL BE GLORIOUS.

Here's how to find out.

It's peppery, it's horseradish-y, and you can use it in everything.

Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.

With a gingersnap cookie crust!

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Yes! You can cook lentils and quinoa TOGETHER. And now your life will become exponentially easier.

A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.

Greens you can take on-the-go.

A creamy puréed soup with delightful crunchy things sprinkled on top.

On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.