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ideas the vegetable revolution
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From charred and snappy to silky and saucy, green beans can do anything.
Easy
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Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
3.6
(3.61)
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This comforting savory porridge is nearly impossible to overcook.
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Put an unexpected spin on the seasonal vegetables you love with savory flavors that break the (cranberry) mold
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Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.
4.5
(4.48)
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The humble root veggie is reaching a new, hip status—here are 12 turnip recipes to try in your own kitchen.
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4.0
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Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
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Articles
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techniques
There's something really wonderful about cooking vegetables for a very long time. If you know how to do it right, that is.
Amiel Stanek
Culture
Since when did TV addicts become boob-tube tubers? We look at the origins of "couch potato" and other vegtastic metaphors
Rochelle Bilow
Culture
Want to master the intricate art of cooking vegetables? Check out these 5 cookbooks our editors love
Bon Appétit
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
Culture
‘Diet For a Small Planet’ argued that plant-centered eating is better for ourselves and our planet. Fifty years later, that idea is still shaping how we eat.
Jonathan Kauffman
Cooking
From the avocados of 1969 to the heirloom everything of recent years, a look back at the trendiest vegetables on the American cooking scene
Bon Appétit
Videos
(177)
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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
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Join Chrissy Tracey, Melissa Miranda, Brad Leone, Rachel Gurjar, Kendra Vaculin and Chris Morocco in the Bon Appétit test kitchen as they debate the merits of popular food trends from the 1950's to today. From gelatinous tomato aspic to Hamburger Helper™ and avocado toast, see if you agree with the pros on which trends still deserve a spot in the limelight and which should fade away into history.
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.
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Ever wonder what it's like to work a shift at a famous doughnut shop in New York City? Step behind the counter and into the kitchen with DeVonn Francis as he's given a crash course on how to keep the dough rolling by head pastry chef Jessica Bone and Leslie Polizzotto, co-founder of The Doughnut Project in New York.
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This isn't any boring pea salad. This has tons of herbs, and fried shallots. Oh, and coconuts. It rocks.
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It sounds weird, but you should char your vegetables. Here's why.