Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains...
Author: Kiera Wright-Ruiz
Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals...
Author: Melissa Clark
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready...
Author: J. Kenji López-Alt
These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional...
Author: Colu Henry
Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired...
Author: Melissa Clark
Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to...
Author: Julia Moskin
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice,...
Author: Emily Fleischaker
Most vegetable charcuterie involves several days of curing and smoking, but these crispy smoked shiitakes - mushroom bacon, if you will - can be made from...
Author: Steven Raichlen
If you've had the pleasure of eating your way through a bucket of Maryland blue crabs poured out onto newspaper, you've probably had Old Bay seasoning....
Author: Emily Fleischaker
As this recipe proves, lime juice, fish sauce and sugar is a powerful combination you should commit to memory. Traditionally, those three ingredients form...
Author: Emily Fleischaker
Cacio e pepe is a traditional Italian pasta made with pecorino, Parmesan, black pepper and a little pasta cooking water. These cobs borrow the flavors...
Author: Emily Fleischaker
Anyone avoiding dairy might notice that corn on the cob served at cookouts usually comes slathered with butter. This vegan alternative uses coconut oil...
Author: Emily Fleischaker
These vegetable-packed fritters are crispy around the edges and tender in the center. Delicata squash has a thin skin that can be left on, adding color...
Author: Kay Chun
Zucchini's inherent versatility is well known. It shows up in pastas, vegetable stews and can even be pickled. In this salad, thinly sliced zucchini is...
Author: David Tanis
"Fresh, never frozen" - that's Joseph J. Boudreaux III's motto when it comes to making the best fried okra. The Tipping Point Coffee co-owner and Houston...
Author: Kayla Stewart
Garden-grown summer cucumbers are ideal for this easy salad, but even hothouse cucumbers are vastly improved with this zesty treatment. The sumac powder...
Author: David Tanis
What's better than a big platter of blazing-hot onion rings? We can't think of a thing. For best results, use sweet onions like Vidalia or Walla Walla...
Author: The New York Times
This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more...
Author: Emily Fleischaker
Zucchini's inherent versatility is well known. It shows up in pastas, vegetable stews and can even be pickled. In this salad, thinly sliced zucchini is...
Author: David Tanis