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magazine fasteasyfresh ziti with skillet roasted root vegetables
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Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Cooking
And it's vegetarian!
Julia Bainbridge
Lifestyle
Don't tell my mom I stole a trick from her Bengali onion fritters.
Sohla El-Waylly
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Cooking
And it shows up the grilled stuff every time.
Andrew Knowlton
Cooking
When the garden’s overrun with squash, it’s mutabbal kousa to the rescue.
Didi Kader
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
I cook it down 'til it's the best version of itself.
Adam Rapoport
Culture
Lora Zarubin
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Cooking
Summer blazes on, which means we're inviting eggplant, tomatoes, and corn to dinner tonight.
Chris Morocco
Cooking
Across America, chefs are putting vegetables front and center on their menus. And as these 4 recipes show, they're eminently worthy of the spotlight
Bon Appétit
Cooking
Buy all of those knobby, unwieldy vegetables that have intimidated you in the past. Your Instant Pot can put them in their place.
Sarah Jampel
Cooking
It's not just raw vegetables anymore.
Ashley Mason
techniques
From searing cucumbers to charring leeks, chefs are deploying cool new techniques to cook vegetables (and you can, too)
Bon Appétit
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Cooking
A fuss-free, sheet-pan dinner is reliably within reach.
Hana Asbrink
Cooking
The Korean pancake works well for fresh veggies, but it’s also a killer end-of-fridge dish
June Kim
techniques
Artichokes, fava beans, morel mushrooms…some of our favorite vegetables are actually big jerks. Learn how to prep the trickiest, prickliest, and grittiest veggies with these tips.
Rochelle Bilow
techniques
If you're going to roast vegetables, you might as well roast a large batch. Here's why.
Rochelle Bilow
Lifestyle
Glazy, incredible grilled zucchini that will never turn out soggy.
Aliza Abarbanel
techniques
Root vegetables don't own the whole "oven-roasted" game. Next time you fire up the oven, toss one of these ingredients on the sheet pan, too.
Rochelle Bilow