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Easy
Recipes
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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Recipes
From charred and snappy to silky and saucy, green beans can do anything.
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Recipes
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
3.4
(3.43)
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4.0
(4)
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4.0
(3.88)
Quick
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Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
(4.71)
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Recipes
Garlic, onions, ramps, and leeks get their time in the spotlight.
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Lifestyle
Here's how to get the plant-based look into your own home.
4.3
(4.33)
Articles
(143)
Culture
Want to master the intricate art of cooking vegetables? Check out these 5 cookbooks our editors love
Bon Appétit
Cooking
Row 7 is taking on Big Produce, one crop at a time
Alex Beggs
Culture
Dr. Nathan Myhrvold, the former CTO of Microsoft, fits the bill, and is putting his phenomenal discoveries in a 2,438 page, $625 cookbook called Modernist Cuisine.
Michael Singer
Culture
Since when did TV addicts become boob-tube tubers? We look at the origins of "couch potato" and other vegtastic metaphors
Rochelle Bilow
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
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
Videos
(196)
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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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This isn't any boring pea salad. This has tons of herbs, and fried shallots. Oh, and coconuts. It rocks.
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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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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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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.