These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of...
Author: J. Kenji López-Alt
These are not your typical creamed greens: Here, curly kale, rich coconut milk, curry powder and chile sauce are tossed together, then baked. The result...
Author: Ali Slagle
For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée,...
Author: David Tanis
Mild broccoli gets energized by this textured, rich dressing spiked with sweet miso and soy sauce. Crushed toasted sesame seeds create the intense flavor...
Author: Kay Chun
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy...
Author: Colu Henry
Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full...
Author: Millie Peartree
This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that...
Author: Tejal Rao
If you're used to quick-cooked broccoli, barely blanched in boiling water, or crisp, raw florets, this old Alice Waters recipe from "Chez Panisse Vegetables"...
Author: Tejal Rao
It's important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors. Onion, lemon and pine nuts pull it all...
Author: David Tanis
This recipe is inspired by sarde in saor, a classic Venetian dish of fried sardines topped with sautéed onions, pine nuts, saffron and wine-soaked raisins...
Author: Samin Nosrat
Callaloo is a simple stewed dish of greens, tomatoes, onions and Lawry's Seasoned Salt. The dish is eaten across the Caribbean, but this version comes...
Author: Priya Krishna
Steamed cauliflower has a bad reputation, but doused in enough fresh lemon juice, warm browned butter and crunchy hazelnuts, it's impossible not to appreciate...
Author: Alison Roman
Pickled onions and labneh lend brightness to this brussels sprouts dish that's full of flavors and textures, making it a show-stopping addition to the...
Author: Nik Sharma
Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from...
Author: Melissa Clark
When you remove the ham from collard greens, you'll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical...
Author: Sarah Jampel
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati....
Author: Ligaya Mishan
Searing cauliflower in a skillet instead of roasting it in the oven gives it a deeply caramelized exterior, but allows the interior to remain firm and...
Author: Melissa Clark
When there's no space on the stovetop to boil and mash potatoes, braise and mash them in a slow cooker - an easy and forgiving one-pot method. This rustic...
Author: Sarah DiGregorio
Savory Cheddar and Parmesan, along with sour cream for tang, are the keys to this rich, flavorful mash. If you have a vacuum sealer, you can use it to...
Author: Melissa Clark
Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a...
Author: Melissa Clark
A potato doesn't need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside...
Author: Alison Roman
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered....
Author: David Tanis
If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which...
Author: Ali Slagle
Cauliflower is a kitchen chameleon that's available at most every grocery store year-round. Once pulverized into granules, it becomes a weeknight savior,...
Author: Ali Slagle
Doubling down on sweet potatoes' sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed...
Author: Alison Roman
Belgian endive makes a great salad, but it is also terrific when cooked. The flavor is reminiscent of artichoke, but juicier. These creamy, caramelized...
Author: David Tanis
Sweet Vidalia onions, stuffed with garlic and butter and drizzled with balsamic vinegar, wrapped in bacon and placed in individual packets to be cooked...
Author: Deep South Dish
Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock...
Author: Steven Raichlen
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with...
Author: Kim Severson
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn. Surprisingly,...
Author: Julia Moskin
This is an easy, perfumed, stir-fried dish that can be made with fresh or frozen corn from Madhur Jaffrey, the renowned Indian cookbook author. Corn and...
Author: Tara Parker-Pope
Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe,...
Author: Sam Sifton
This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high...
Author: Lidey Heuck
Soft at the center, caramelized at the edges and warmly spiced from the garam masala, these roasted sweet potatoes get a tangy bite from lime-spiked sour...
Author: Melissa Clark
Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a...
Author: Melissa Clark
This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that...
Author: Tejal Rao
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and...
Author: Melissa Clark
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from...
Author: Tara Parker-Pope