Winter Vegetables

Three-Cup Cauliflower

Let’s give cauliflower a three-cup makeover. Three-cup chicken is a Taiwanese classic, named for the formula once used to prepare the dish: 1 cup each of sesame oil, soy sauce and rice wine. We use cauliflower for a vegetarian version. The recipe work

By Hisham Ali HassanSeptember 5, 2025

Balsamic-Roasted Beets with Hazelnuts and Chives

A dose of vinegar and honey added to beets as they roast results in a well-rounded, sweet-sour flavor, without the aggressive acidity of pickled beets. Whole beets take a good, long while to become tender, giving the vinegar—we use balsamic—a chance t

By Courtney HillDecember 10, 2025

Yogurt-Roasted Carrots with Warm Spices

Warm spices, cooling yogurt, and fresh herbs give roasted carrots new dimension.

By Calvin CoxOctober 1, 2021

Sichuan Dry-Fried Cauliflower

Finding the breath of the wok in a skillet, with a bold vegetable stir-fry

By Albert StummDecember 19, 2019

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

Sesame and Soy-Glazed Roasted Celery Root

Celery root—also known as celeriac—has a parsnip-like texture and mild celery-like flavor. At the grocery store, look for firm 1-pound roots that are evenly round and not too knobby; the knobs make peeling off the tough skin more challenging. Though o

By Courtney HillNovember 19, 2021

Parmesan-Roasted Butternut Squash

Inspired by classic Italian pasta with pumpkin, this recipe pairs the earthy sweetness of butternut squash with warm nutmeg, woodsy herbs and salty-savory Parmesan. The cheese is sprinkled on midway through roasting so it browns and crisps in the oven

By Rose HattabaughOctober 17, 2023

Garlicky Quick-Cooked Collard Ribbons

This speedy side is a vegetarian (vegan, even) version of the Brazilian dish known as couve à mineira, which often is flavored with smoky bits of meat. The collards are cut so thinly that their cooking time is a mere two minutes and their finished tex

By Courtney HillNovember 17, 2021

Lentils with Swiss Chard and Pomegranate Molasses

This hearty vegetarian dish combines quick cooking brown lentils and silky, sweet caramelized onion. The earthy, deep flavors are brightened with lemon juice and tangy-sweet pomegranate molasses, while Swiss chard lends minerally notes and cilantro br

By Julia RackowOctober 15, 2019

Carrots with Maple and Cider Vinegar

These self-saucing carrots celebrate the simple beauty of the vegetable.

By Diane UngerAugust 5, 2019

Hot Oil-Flashed Chard with Ginger, Scallions and Chili

We tenderized Swiss chard with sizzling oil, a technique we learned from cookbook author Fuchsia Dunlop. Her recipe is modeled on a classic Cantonese method in which hot oil is poured over lightly blanched greens. We scattered fresh ginger, scallions

By Matthew CardNovember 26, 2016

Broccoli Rabe and Sausage

Simple and satisfying, the classic dish of broccoli e salsiccia—well-browned Italian sausage and tender broccoli rabe—was one of our favorite meals during a recent trip to Naples. The earthy, pleasantly bitter brassica pairs perfectly with spice-rich

By Rose HattabaughFebruary 1, 2023

Roasted Whole Cauliflower with Feta

This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking with minimal manipulation, lots of flavor and brightness.

By Courtney HillJanuary 22, 2024

Shaved Carrot and Parsnip Salad with Gingery Hazelnuts

Shaving carrots and parsnips into ribbons transforms the fibrous root vegetables into a tender, sweet salad base. The long, thin strips have ample surface area to soak up flavors and support contrasting ingredients, such as crunchy chopped nuts. They

By Courtney HillAugust 16, 2024

Bagna Cauda Brussels Sprouts

The original Italian flavor bomb. Made with garlic, anchovies, butter and olive oil, bagna cauda is a savory dip from Piedmont, Italy. It’s a perfect pairing with Brussels sprouts that have been blistered and charred on a sizzling-hot baking sheet and

By Courtney HillMarch 26, 2025

Buttery Brussels Sprouts Slaw

Shredded sprouts make great slaw.

By Albert StummDecember 10, 2018

Haitian-Style Pumpkin and Beef Soup (Soup Joumou)

Our version of Haiti's pumpkin and beef soup, joumou, is rich yet light, with a flavorful pumpkin-based broth and tender pieces of beef, butternut squash and potato. Two Scotch bonnet peppers give this soup a spicy backdrop; we studded ours with clove

By Diane UngerOctober 16, 2017

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

Tikka Masala Cauliflower

Ditch the cream, not the creamy flavor. This vegetarian spin on chicken tikka masala uses pureed cashews instead of dairy to create a rich and creamy tomato-based sauce. It’s a trick we learned in Mumbai. Be sure to use roasted cashews, which have dee

By Hisham Ali HassanFebruary 24, 2025

Bread Salad with Kale, Beets and Blue Cheese

For this hearty salad, we took a cue from panzanella, an Italian tomato and bread salad. But we swapped tomatoes for kale and paired it with sweet, earthy beets and bold blue cheese. It’s delicious on its own as a light main course, but it's also exce

Curried Butternut Squash Soup with Kale

This simple curried soup, pairing sweet butternut squash with hearty kale, is one of Pierre Tham’s all-time favorites.

Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard

Butter-roasted cabbage: a humble vegetable made luxe and elegant.

By Courtney HillNovember 19, 2021

Pasta with Kale, Garlic and Lemon

The inspiration for this pasta dish comes from “The River Cafe Cook Book” by Rose Gray and Ruth Rogers. The kale is quickly blanched, then whirred in a food processor to make a vibrant puree for coating al dente noodles. The kale’s green, mineral note

By Rose HattabaughJuly 22, 2020

Agrodolce Acorn Squash

This roasted acorn squash gets instant, rich layers of tangy-sweet flavor from a quick glaze-like sauce based on the Italian agrodolce.

By Malcolm JacksonOctober 31, 2022