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Like creamy parsnip purée and shawarma-spiced carrot salad.
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.
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How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.
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This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.
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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.
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On this episode of Dinner SOS, Chris and Eden help caller Abby make her husband fall in love with vegetables.
Bon Appétit Staff & Contributors
Cooking
On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Cooking
This salad full of beets, carrots, parsnips, and celery root brings to light winter's secretly awesome produce
Danielle Walsh
Culture
Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their finalists this time around?
Julia Bainbridge
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
Videos
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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Alison Roman shows us how to make her mushroom pasta with brown butter, buckwheat, and egg yolk from her cookbook Dining In—demonstrating that an elegant dish can be simple and effortless.
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Try our spinach lasagna recipe! It's easy to make and super healthy!
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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It sounds weird, but you should char your vegetables. Here's why.