Vegetables

Shaved Fennel, Mushroom and Parmesan Salad

This is an elegant take on an American favorite: the Italian deli salad. We dressed thinly sliced vegetables, cheese and salami with a lemony vinaigrette that keeps the flavors bright and fresh. The salad tastes best the day it's made, but still is de

By Julia RackowSeptember 23, 2021

Fennel, Pear and Radicchio Salad with Walnuts and Pecorino

Key to this salad’s appeal is its play of contrasting flavors and textures. For that reason, the pear should be juicy and tender, yet still a bit firm. We like Bosc pears, but any variety would work, even crisp, apple-like Asian pears (which are large

By Courtney HillSeptember 23, 2021

Rice Noodle, Cucumber and Herb Salad

This refreshing noodle salad is our take on a dish that we tasted in Cambodia combined with a recipe from “The Elephant Walk Cookbook” by Longteine de Monteiro and Katherine Neustadt. Thin rice noodles are tossed with cucumber, peanuts and tons of fre

By Courtney HillSeptember 23, 2021

Zucchini Salad with Lemon, Ricotta and Herbs

At Masseria Potenti in Puglia, Italy, Maria Grazia Di Lauro served an elegant first course of raw zucchini ribbons wrapped around a lemony ricotta filling, the open ends dipped in nutty toasted sesame seeds. This salad is a much-simplified version of

By Rose HattabaughSeptember 23, 2021

Watercress Salad with Olives and Feta

Peppery watercress is a perfect foil for salty feta and olives; we like pimento-stuffed olives for both their flavor and the burst of color provided by the pimento. We add some olive brine to the dressing, along with white wine vinegar and a touch of

By Elizabeth MindreauSeptember 23, 2021

Spinach Salad with Tomatoes and Melon

This summery, savory-sweet salad balances the succulence of peak-season tomatoes and melon with the mineral notes of baby spinach (or kale) and the subtle heat of a seeded and sliced jalapeño. If you’d like a little more chili burn, leave in some or a

By Elizabeth MindreauSeptember 22, 2021

Shredded Kale Salad with Lemon, Olives and Pecorino

The green, minerally flavor of kale pairs well with sharp lemon, briny olives and funky Pecorino cheese. We rub the grated lemon zest with a little salt to fully extract the fragrant essential oils. This gives the salad extra brightness and a flavor r

By Rose HattabaughSeptember 22, 2021

Jicama and Orange Salad with Queso Fresco

Jicama, a root vegetable native to Mexico, has a ruddy, tough brown skin which must be removed before eating. Once peeled, it resembles a raw potato. Often eaten raw, jicama’s texture is crisp, snappy and a little starchy and its flavor is mild and wi

By Elizabeth MindreauSeptember 22, 2021

Guatemalan-Style Radish and Mint Salad

Guatemalan picado de rábano is a chopped radish salad. The combination of the radish’s pepperiness, tangy-sweet citrus and fresh mint makes a vibrantly hued, deliciously refreshing side. For our version, instead of chopping, we halve and slice the rad

By Elizabeth MindreauSeptember 22, 2021

Daikon-Carrot Salad with Sesame and Lemon

As Sonoko Sakai, author of “Japanese Home Cooking” explains, many vinegared Japanese salads fall somewhere between a pickle and a conventional salad, and this namasu is a good example. Meant to be served in small portions, as most Japanese pickles are

By Courtney HillSeptember 22, 2021

Cucumber and Shrimp Salad with Chili, Garlic and Lime

This fragrant, flavor-packed salad was loosely inspired by Malaysian kerabu, raw vegetable or fruit salads boldly seasoned with ingredients such as dried shrimp or shrimp paste, chilies and lime. We make a flavor paste by pureeing fresh chilies, garli

By Courtney HillSeptember 22, 2021

Cucumber, Celery and Apple Salad with Yogurt and Walnuts

This crisp-creamy salad is reminiscent of a classic Waldorf salad, but tangy yogurt replaces the mayonnaise, for a lighter, fresher flavor.

By Elizabeth MindreauSeptember 22, 2021

German Cucumber-Dill Salad (Gurkensalat)

Cucumber salad is the traditional accompaniment to German Schnitzel. This recipe is based on the salad we tasted at Restaurant Lohninger in Frankfurt. Instead of tart and vinegary, like Gurkensalat from other areas of Germany, ours is creamy but not o

By Courtney HillSeptember 21, 2021

Chilean Celery and Avocado Salad

Apio con palta, or celery with avocado, is a common Chilean salad. Our version includes sliced radishes for beautiful contrasting color and a pepperiness that plays off the smooth, creamy avocado. Look for bunched celery with leaves attached and inclu

By Elizabeth MindreauSeptember 21, 2021

Cabbage and Roasted Pepper Slaw with Pickled Raisins

Crisp, mild cabbage pairs well with bolder, more attention-grabbing ingredients. Here, thinly sliced cabbage is tossed with sweet, silky roasted red peppers, toasted nuts and raisins quick-pickled in vinegar that dot the slaw with sweet-sour flavor. T

By Rose HattabaughSeptember 21, 2021

Bok Choy Salad with Cucumber and Peanuts

Full of texture and savory with umami, this slaw-like salad gets loads of salty, nutty flavor from a generous amount of roasted peanuts that are finely chopped, toasted, then mixed with a little of the dressing. Be sure to use baby bok choy rather tha

By Rose HattabaughSeptember 21, 2021

Sweet and Sour Roasted Peppers with Feta and Mint

Persian sekanjabin, a sweet and sour syrup made with vinegar, mint, sugar or honey and sometimes infused with cucumber, inspired the dressing that we use here on silky roasted peppers. To add to the contrasting flavors, we finished the dish with crumb

By Courtney HillSeptember 21, 2021

Upside-Down Tomato Tart

For a crispy, sog-free tomato tart, bake the crust on top. OR Sweet, jammy tomatoes, topped with tangy cheese on an extra-crisp crust.

By Rose HattabaughSeptember 20, 2021

Summer Tomato Tian

Ripe summer tomatoes are ideal for this all-tomato take on tian, with rich, concentrated flavor.

By Courtney HillSeptember 20, 2021

Roasted Tomato Bruschetta with Taleggio and Herbs

Pumpernickel bread offers much more flavor than the average crusty white wheat loaf for this take on a delicious finger food from Italy. Purchase a presliced loaf or buy a whole one and slice it ½ inch thick. We take plum tomatoes, which are drier and

By Rose HattabaughSeptember 17, 2021

Charred Zucchini and Tahini Dip

This creamy dip, a variation on baba ghanoush, uses zucchini as its base instead of eggplant. The mild, subtle flavor of the summer squash benefits greatly from deep charring (we use the broiler), a dose of garlic and a hit of lemon juice. Once tender

By Calvin CoxSeptember 17, 2021

Baked Zucchini Fritters with Feta-Yogurt Sauce

The perfect vehicle for yogurt dip: zucchini fritters with a light and crispy Panko coating.

Zucchini with Lemon, Za’atar and Tahini Yogurt

Silky, supple broiled zucchini slices are paired with tangy, tahini-enriched yogurt and finished with toasted walnuts for this simple side or starter. Bracing lemon, both zest and juice, along with pungent garlic, za’atar (a Levantine spice, seed and

By Rose HattabaughSeptember 17, 2021

Sour Cream and Dill Dipping Sauce

Dill keeps this tangy dip versatile; serve with a bag of your favorite potato chips or dollop onto blini with smoked salmon

By Diane UngerSeptember 17, 2021

Crisp Oven-Charred Okra

This okra is fragrantly spiced and oven fried until the pods are deeply browned and irresistibly crisp. We prefer to keep the okra whole, but this means it’s best to choose evenly sized pods so they cook at the same rate. We like this as a side with l

By Diane UngerSeptember 17, 2021

Mushroom and Cheese Quesadillas

You’ll find quesadillas of all types in Mexico. In Mexico City, they’re often made from fresh masa and without cheese; in other parts of the country, they’re made with flour tortillas, with lots of melty Oaxaca cheese. Fillings vary from stewed or gri

By Calvin CoxSeptember 17, 2021

Quick Cucumber-Scallion Kimchi

While many types of Korean kimchi require slow fermentation, this cucumber and scallion version can be eaten the same day it’s made. A splash of fish sauce adds depth and umami and is balanced by an equal amount of rice vinegar, which keeps the flavor

By Calvin CoxSeptember 17, 2021

Savory Fresh Corn Pancakes

These savory pancakes are best made with kernels freshly cut from the cob. Out of season, 4 cups frozen corn kernels, thawed and patted dry, are a reasonably good alternative. The batter can be made with either buttermilk or whole milk, so use whichev

By Courtney HillSeptember 17, 2021

Artichoke Tart with Gouda and Herbs

Peru’s pastel de alcachofas—artichoke cake or tart—envelops artichokes in rich custard, flavored with herbs, loaded with Gouda and Parm. OR Perfect for a weekend meal, this Peruvian-inspired tart is packed with artichokes.

By Rose HattabaughSeptember 17, 2021

Spaghetti Aglio e Olio with Tomatoes and Basil

Italy’s perfect pasta—cheap, easy, essentially olive oil and pasta—gets an added flavor boost from tomatoes and basil.

By Rose HattabaughSeptember 10, 2021

Tomato Tart with Olives and Gruyère

This dead-simple tomato pie on a crisp, light puff pastry is layered with nutty gruyère, pungent mustard, and savory onions and olives.

By Rose HattabaughSeptember 7, 2021

Mexican-Style Zucchini and Corn (Calabacitas)

“This piqued my interest as a way to use a glut of zucchini in our garden, and has quickly become one of our favorite recipes,” a reader writes. OR A glut of corn, zucchini, chilis, and cheese, which teases out lots of caramelization from veggies’ nat

By Calvin CoxSeptember 7, 2021

Tomato, Arugula and Bread Salad with Fresh Corn and Mozzarella

This vibrant, summery salad includes elements of Italian panzanella (bread salad). For best flavor and texture, we mix the tomato wedges and onion slices with the vinaigrette and allow them to marinate briefly before tossing in the leafy greens, herb,

By Rose HattabaughSeptember 7, 2021

Broccoli and Kimchi Fried Rice with “Poached” Eggs

For a twist on standard fried rice we don’t scramble a token egg or two into the mix. Instead, we “poach“ a few in hollowed-out areas of the fried rice until the whites are just set but the yolks are deliciously runny. While the eggs cook, the rice fo

By Calvin CoxSeptember 7, 2021

Cauliflower and Chickpea Tagine

A tagine is a shallow Moroccan earthenware pot with a conical lid. The term also refers to the stew cooked in the vessel. Here, however, we use the more common Dutch oven to simmer a cauliflower and chickpea “tagine,” and we season it with ras el hano

Rigatoni with Broccoli-Lemon Sauce

We updated our readers’ favorite broccoli pasta sauce—now even creamier (but still cream-free).

By Rose HattabaughSeptember 3, 2021

Braised and Glazed Carrots and Parsnips with Orange and Cardamom

A simple bowl of carrots and parsnips become luxurious, thanks to a glossy, citrus-and-spice glaze.

By Rose HattabaughSeptember 3, 2021

Andalusian Chilled Tomato and Bread Soup (Salmorejo)

Amazingly creamy and umami-rich, this summer tomato chilled soup is the opposite of a watery gazpacho.

By Diane UngerSeptember 3, 2021

Spicy “Korean-Style” Shaved Carrot Salad

The provenance of the carrot salad called koreyskaya morkovka (which translates from the Russian as “Korean carrots”) is murky, but it is said to have originated with ethnic Koreans in Russia. It’s a spicy, garlicky, tangy-sweet, slaw-like affair. To

By Courtney HillSeptember 3, 2021

Lebanese-Style Spicy Potatoes with Lemon and Cilantro

This is our simplified version of Lebanese batata harra—or “spicy potatoes” as translated from the Arabic—which typically is made by deep-frying potatoes until crisp, then tossing them in a fragrant mixture of garlic and spices. We get everything done

By Calvin CoxSeptember 3, 2021

Vietnamese-Style Broiled Eggplant

Cà tím nướng is a popular Vietnamese dish of grilled eggplant with nước chấm, the ubiquitous savory-sweet dressing made with fish sauce, lime and garlic. For this recipe, we moved the cooking indoors and fired up the broiler for year-round convenience

By Calvin CoxSeptember 3, 2021

Campanelle Pasta with Asparagus, Lemon and Parmesan

We use the combination of cream, asparagus, and lemon often—this springtime pasta is a perfect reason why!

By Elizabeth MindreauSeptember 3, 2021

Corn Bisque with Yogurt and Saffron

For this simple yet luxurious soup we combine saffron and corn. With so few ingredients, it’s important to use fresh summer corn; frozen is not up to the task. To extract every drop of flavor, after slicing off the kernels, we simmer the cobs in the s

Spiced Sweet Potato Tian

These buttery, spiced sweet potatoes balance savory and sweet—rather than a side that often feels closer to the dessert realm.

By Courtney HillSeptember 1, 2021

Cauliflower Shawarma

Cauliflower is often the veg of choice for meatless shawarma, with a satisfying crispy, hearty texture that's ideal for loading up with flavor. Dressed with tangy sumac and creamy yogurt—all tucked into tender pita breads—it’s pretty amazing

By Courtney HillSeptember 1, 2021

Snow Pea and Summer Squash Salad with Goat Cheese

This bright salad pairs crisp snow peas with silky summer squash, the two briefly cooked together in the microwave. We meld the vegetables and balance their sweetness with a simple vinaigrette and creamy, tangy fresh goat cheese (or feta, if you prefe

By Rose HattabaughOctober 27, 2021

Snap Pea and Radish Salad with Olive Oil Tuna

Italian tonnato is a silky sauce made with olive oil–packed tuna. It traditionally is served with chilled slices of veal, but we use it as a sauce for a crisp, colorful salad of blanched sugar snap peas and peppery red radishes. It’s important to use

By Elizabeth MindreauOctober 26, 2021

Fresh Fennel and Brussels Sprouts Tabbouleh

Classic tabbouleh tosses summery tomatoes, cucumbers and herbs with nutty, nubby bulgur. For this riff on the perennial favorite, we switched to cool-weather Brussels sprouts and fennel and make a sweet-tart dressing by combining dark, syrupy pomegran

Shaved Brussels Sprouts with Browned Butter Vinaigrette

Rich, nutty browned butter and woodsy notes of sherry vinegar pair perfectly with earthy shredded sprouts. Smoked almonds add salty crunch and tangy dried cranberries add a pop of color.

By Diane UngerDecember 10, 2018

Potato Salad with Capers, Olives and Olive Oil Tuna

This mayo-free potato salad was inspired by the classic salade Niçoise. It combines big, bold Mediterranean ingredients and uses a generous amount of capers to add pops of savory, briny flavor in every forkful (you’ll need two 4-ounce jars to obtain t

By Rose HattabaughOctober 27, 2021

Ensalada Rusa

Ensalada rusa translates from the Spanish as “Russian salad.” Said to be created in the 19th century by chef Lucien Olivier at the Hermitage, a French restaurant in Moscow, the dish, which, in its original form contained lavish ingredients such as cav

By Courtney HillOctober 27, 2021

Romaine and Radicchio Salad with Olives, Eggs and Pomegranate Vinaigrette

This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. We supplement sweet romaine lettuce with pleasantly bitter radicchio and also toss in some parsley (or mint, or a combination of the t

By Courtney HillOctober 28, 2021

Roasted Sunchokes with Capers and Creamy Tarragon Sauce

We roast sunchokes (which sometimes are referred to as Jerusalem artichokes) with slices of red onion, then toss them with capers and dress them with a sour cream sauce containing tarragon and garlic.

By Courtney HillOctober 28, 2021

Spicy Potato Salad with Tomatoes and Pigeon Peas

Solterito, often described as Peruvian chopped salad, was our inspiration for this colorful dish. Classic solterito (which translates from the Spanish as “little bachelor”) is made with choclo, a starchy Peruvian corn, and labor-intensive fava beans.

By Elizabeth MindreauOctober 28, 2021

Sweet Potato and Arugula Salad with Chimichurri Vinaigrette

Argentinian chimichurri, the much-loved herbal, garlicky, vinegary sauce often paired with grilled meats, gave us the idea for the vinaigrette that dresses this hearty but easy-to-make salad. We cook the diced sweet potatoes in the microwave—no need t

By Elizabeth MindreauOctober 29, 2021

Zucchini and Chickpea Salad with Tahini Yogurt

This crisp, creamy chickpea-zucchini salad is why salads deserve main course attention. OR Zucchini makes a more refreshing salad base with loads of earthy chickpeas, creamy yogurt, and nutty tahini.

By Elizabeth MindreauOctober 29, 2021

Eggplant “Katsu”

In this vegetarian version of the widely popular Japanese fried chicken, a cornstarch slurry makes for an ultra-crispy “cutlet.”

By Calvin CoxNovember 3, 2021

Carrot and Almond Soup with Mint-Saffron Yogurt

This rich, creamy, elegant soup is completely creamless. It gets its velvety texture from pureeing carrots that are simmered until tender along with a small measure of smooth almond butter. Tangy yogurt mixed with lemon, mint and saffron is a colorful

By Rose HattabaughNovember 2, 2021

Asparagus and Barley Soup with Lemon and Dill

Say dieu to stew with this brothy bowl of asparagus with light and bright lemon and dill.

By Rose HattabaughNovember 2, 2021

Habanero-Onion Soup with Lime

This soup requires only a handful of ingredients but hits a wide range of flavor notes: savory, sweet, spicy, tangy and herbal. Habanero chilies are intensely spicy but also fruity. To achieve a soup with the right flavor but without scorching heat, w

By Elizabeth MindreauNovember 2, 2021

Basque-Style Leek and Potato Soup

Porrusalda, a rustic leek and potato soup from Spain’s Basque Country, takes a few humble ingredients and transforms them into a light but satisfying meal in a bowl. Some versions are made with salt cod or meat, but ours is vegetarian. Carrots are cla

By Courtney HillNovember 1, 2021

Tomatoey Tabbouleh

Tabbouleh is a Levantine salad that’s parsley-centric, with bulgur, tomatoes, allium, lemon juice, olive oil and sometimes cucumbers in important but supporting roles. For this version, we shifted the flavor and color balance by upping the amount of t

Pozole with Collard Greens

Traditional Mexican pozole is a hearty stew of pork and hominy (also called pozole) flavored with fresh or dried chilies. In this simpler, lighter version, collard greens stand in for the meat; cooking the puree of ancho chilies, tomatoes and onion el

By Courtney HillApril 13, 2020

Roasted Red Pepper Lentil Soup

This hearty soup, which happens to be vegan, gets loads of flavor from a base of sautéed shallots, tomato paste, cumin and smoked paprika. The earthiness of green lentils is offset by the sweetness and bright color of roasted red peppers. Spinach, add

Double Carrot Soup with Fennel and Lime

To make this silky soup, we simmer carrots in carrot juice, resulting in an especially vibrant and full-flavored puree. The addition of baking soda may seem unusual, but it helps break down and tenderize the carrots so they blend into a smooth, velvet

By Elizabeth MindreauNovember 3, 2021

Cauliflower Soup with Harissa Butter

This soup gets a burst of bold, rich flavor as well as stunning color from a drizzle of harissa bloomed in browned butter. Look for harissa, a North African spice paste, in well-stocked supermarkets and Middle Eastern markets. Spiciness varies by bran

By Elizabeth MindreauNovember 3, 2021

Kale, Fennel and White Bean Soup with Parmesan Croutons

We love ribollita, the rustic, hearty Tuscan meal in a bowl. But for this recipe we wanted a lighter vegetable and bean soup, one that kept the focus on the freshness of the ingredients. So we took out the stale bread that’s simmered into ribollita to

By Rose HattabaughNovember 3, 2021

Collard Greens and Potato Soup with Chili Oil

This vegetarian soup is hearty and satisfying, but not at all heavy. When creating it we had in mind caldo verde, the classic Portuguese soup of greens and chouriço. We skipped the sausage to keep the focus on the flavors and textures of the vegetable

By Courtney HillNovember 3, 2021

Jerk-Seasoned Yellow Squash Soup with Coconut

This soup pairs the lively flavor of Jamaican jerk spices with rich coconut milk and buttery, subtly sweet yellow crookneck squash. Crookneck squash is in the same family as zucchini, but its skin is thicker and its seeds are heartier. When cooked, it

By Courtney HillNovember 5, 2021

Zucchini and Green Chili Soup

This soup gets cream-free creaminess from a velvety puree of cooked zucchini, a tender poblano pepper, and nutty pumpkin seeds.

By Courtney HillNovember 5, 2021

Chilled Beet Soup with Fresh Dill

Chlodnik, a simple chilled beet soup, is a summertime staple in Poland. It was our inspiration for this recipe, but instead of mixing sour cream or another creamy, tangy dairy product directly into the soup, we dollop it on as a garnish. Refrigerated

By Elizabeth MindreauNovember 5, 2021

Mushroom and Sauerkraut Soup with Paprika and Caraway

Sauerkraut soup is a German and Eastern European classic. It often is made with meat, but for our vegetarian version, we lean on mushrooms—both fresh cremini and dried porcini—to provide savory depth. Crushing the caraway seeds helps them fully releas

By Courtney HillNovember 5, 2021

Miso Soup with Mixed Vegetables and Tofu

Kenchinjiru is a Japanese vegetable and tofu soup that, if made the traditional way, is vegan. For ease, we use instant dashi (Japanese stock), which typically counts katsuobushi (bonito flakes) as a primary ingredient, so vegans and vegetarians take

By Courtney HillNovember 5, 2021

Thai Red Curry Squash Soup

We take a shortcut and reach for store-bought Thai red curry paste to make this silky, rich soup. Together with coconut milk, ginger and lemon grass, it gives the soup incredible body and fragrance, as well as a little heat. To add another level of fl

By Courtney HillNovember 5, 2021

Butter-Braised Tomato Soup

In “The Essentials of Classic Italian Cooking,” Marcella Hazan shared her now-famous recipe for a sublimely delicious, remarkably simple sauce made with nothing more than tomatoes, onion and butter. This soup turns that sauce into a light meal. If you

Indian-Spiced Butternut Squash Soup with Yogurt

In his book “Bollywood Kitchen,” filmmaker Sri Rao offers a pureed butternut squash soup with flavors that are bold and vibrant, yet comforting. Our adaptation, like his, includes fresh ginger and warm spices to complement the natural sweetness of squ

By Courtney HillAugust 6, 2018

Asparagus Gomae

Tender-crisp, skillet-cooked asparagus the savory-sweet gomae treatment.

By Elizabeth MindreauNovember 8, 2021

Asparagus with Vietnamese Scallion Oil

Vietnamese scallion oil, called mỡ hành, is used as a garnish or condiment on a number of different foods, from grilled clams on the half shell to steamed rice. It adds allium notes as well as bright color to any dish it’s drizzled onto. And since fat

By Courtney HillNovember 8, 2021

Braised Leeks with Balsamic Glaze

Leeks become rich and meltingly soft when poached in olive oil, deliciously finished with a sweet-tart balsamic glaze.

By Courtney HillNovember 8, 2021

Skillet-Charred Asparagus with Lemon and Tarragon

For charring vegetables on the stovetop, nothing works quite as well as cast-iron, which retains and distributes heat better than other cookware. We use a 12-inch cast-iron skillet to char asparagus that has been cut into 2-inch pieces. Even so, we co

By Diane UngerFebruary 5, 2021

Broccoli with Scallions, Miso and Orange

The broccoli in this recipe starts with a simmer and finishes with a sizzle. First, we cook the brassica, covered, until tender-crisp in a mixture of water, miso and sesame oil, then remove the lid and keep cooking until the moisture evaporates and th

By Courtney HillNovember 8, 2021

Grilled Corn with Hoisin Butter

By Calvin CoxNovember 10, 2021

Grilled Corn with Za’atar Butter

Grilled Corn with Harissa Butter

Grilled Corn with Tamarind-Chutney Butter

By Calvin CoxNovember 10, 2021

Grilled Corn

The best way to grill corn is husks-on.

By Calvin CoxNovember 10, 2021

“Creamed” Corn with Scallions

This rich and velvety side dish relies on corn’s starchy “milk” to deliver supreme creaminess without diluting its flavor. OR Creamed corn, without the cream. Rather than dilute corn’s grassy sweetness with heavy cream, we rely the corn “milk” from th

Mashed Vegetable Curry with Toasted Buns (Pav Bhaji)

Pav bhaji, a much-loved fast food in India, is like a vegetarian sloppy Joe. Fragrantly spiced cooked vegetables are mashed to a chunky pulp and served with buttered pav, or soft rolls, for making open-faced sandwiches and mopping up the curry. The di

By Calvin CoxNovember 10, 2021

Braised Carrots and Leeks with Olives and Herbs

This recipe was inspired by zeytinaygli pirasa, a classic Turkish dish of leeks and carrots cooked with a generous amount of olive oil. We add chopped olives for briny, salty contrast against the natural sweetness of the vegetables and a shower of ten

By Calvin CoxNovember 10, 2021

Soy-Braised Baby Bok Choy with Scallions

In traditional recipes for Chinese soy-braised greens, the greens are likely to be blanched before they’re quickly cooked with ingredients that supply high-impact flavor. In this recipe, however, we stir-fry baby bok choy with aromatics, then braise t

By Calvin CoxNovember 9, 2021

Soy-Glazed Braised Brussels Sprouts

Tare (pronounced tah-reh) is a Japanese seasoning liquid typically made with a soy sauce base, often enhanced by mirin, sake, ginger and garlic. Here, we use those ingredients with Brussels sprouts. We first brown the halved sprouts in butter to devel

By Courtney HillNovember 9, 2021

Broccolini with Sesame-Miso Sauce

Even with just a handful of ingredients—many of them likely already in your pantry—the flavor payout here is huge. A thick, nubby mixture of toasted and coarsely ground sesame seeds and umami-rich miso is the perfect flavor accent to skillet-cooked Br

By Calvin CoxNovember 9, 2021

Butter-and-Soy-Glazed Vegetables

The richness of the butter plus the umami from the soy sauce makes vegetables taste full and satisfying without eclipsing their flavors or weighing them down. And the combination, along with a little sliced fresh ginger, is a fantastic pairing for jus

By Rose HattabaughNovember 9, 2021

Broccoli with Lemon, Toasted Garlic and Smoked Almonds

In this recipe, simple steamed broccoli gets big, bold flavor when it’s tossed after cooking with a lemony, nutty, toasted-garlic dressing. We double up on the smokiness by using both smoked almonds and Spanish smoked paprika; the nuts also add a welc

By Rose HattabaughNovember 8, 2021

Green Beans with Mushrooms and Sherry Vinaigrette

We borrowed some of the flavors from classic green bean casserole to create this simple, bright green bean side. The soy sauce in the vinaigrette boosts the natural umami of the mushrooms, and a mixture of chopped and sliced mushrooms makes the dish m

By Diane UngerNovember 10, 2021

Lebanese Braised Green Beans

The Lebanese dish called loubieh bil zeit, or green beans in olive oil, typically is prepared with flat, sturdy runner beans. The beans are braised until tender in a tomato sauce that’s sometimes seasoned with a mix of spices but always enriched with

By Courtney HillOctober 16, 2019

Charred Kale with Garlic, Chilies and Lime

Charring kale gives it a bittersweet flavor and a nutty edge, reminiscent of oven-roasted kale chips. The volume of raw kale here may seem overwhelming, but it will cook down. Use the largest bowl you have to toss the leaves with oil, and the largest

By Elizabeth MindreauNovember 16, 2021

Green Beans with Garlic-Herb Yogurt

For this simple, fresh take on green beans, we steam them in water with a few tablespoons of butter, then the lid comes off the pot so the water can evaporate, leaving the beans tender and lightly slicked with flavorful fat. The garlic-herb yogurt, sp

Green Beans with Browned Butter and Almonds

This easy one-pot side was inspired by classic green bean almondine. First, the beans simmer in a small amount of water until tender-crisp. Then, the liquid is cooked off, leaving them lightly glazed with butter. We especially like the texture of sliv

By Courtney HillNovember 16, 2021

Lebanese-Style Greens with Caramelized Onions

Hindbeh is the name of both a common Lebanese side dish and its star ingredient, wild dandelion. The bitter greens are blanched in salted water, then sautéed with olive oil and served topped with deeply caramelized onions. Dandelion greens aren’t alwa

By Courtney HillNovember 17, 2021