If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that...
Author: Mark Bittman
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Author: Martha Rose Shulman
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils,...
Author: Nigella Lawson
Author: Pierre Franey
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and...
Author: Melissa Clark
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Geoffrey Zakarian
The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book "Rick Bayless's Mexican Kitchen." Instead...
Author: Martha Rose Shulman
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed...
Author: Mark Bittman
Author: Robert Farrar Capon
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Author: Marian Burros
I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted...
Author: Martha Rose Shulman
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Molly O'Neill
Author: David Tanis
Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece...
Author: Mark Bittman
Author: Amanda Hesser
Author: Molly O'Neill
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin...
Author: Martha Rose Shulman
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for...
Author: Martha Rose Shulman
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta - a light, fluffy mixture of cornmeal, water, milk and eggs....
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Julia Reed
Author: Moira Hodgson
I've always loved the combination of pesto and warm potatoes. I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Leslie Land
Author: Florence Fabricant
Author: Molly O'Neill
Author: Amanda Hesser
Author: Mark Bittman
Author: Florence Fabricant
Author: Julia Reed
Author: Nigella Lawson
Author: Molly O'Neill
Author: Pierre Franey
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and...
Author: Melissa Clark
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Mark Bittman
Author: Mark Bittman
Author: Moira Hodgson