While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.
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Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred.
Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor.
Made with vegetables that have been cooked until meltingly soft, this penne pasta dish is one of those great examples of what makes classic rustic Italian cooking so special: It makes the most of humble and unassuming ingredients, turning them into something downright delicious.
Summer squash is the season's most bounteous crop. Take advantage of its abundance with this simple but flavorful chilled soup: yogurt adds smoothness and acidity, fresh mint contributes both flavor and a lovely light green color, and sourdough croutons lend an irresistible crunch.
Try these slices layered into sandwiches or in place of a cracker with some cheddar cheese.
Spring celebrations call for bright, fresh produce prepared with a touch of flair. Whether it's for Easter brunch, baby showers, a sunny party on the patio, or a gathering to admire April's blossoming flowers, this is my kind of celebratory dish: tender and sweet carrots tossed in glaze of booze, brown sugar, and butter.
Like most of my favorite soup recipes, this one comes from Barbara Kafka's Soup: A Way of Life. It couldn't be easier. Plus, since the prime spring vegetables are about a month from appearing in markets, this a great soup for using the heartier winter vegetables. Make sure to add a hefty slug of hot sauce—it really makes every bite pop.
Zucchini is my go-to veggie for the grill. The way it browns and softens over the coals makes it irresistible in both looks and taste. I've always thought a little olive oil, salt, black pepper, and a sprinkle of red pepper flakes is all you need to make it perfect, but recently wanted to expand on the classic. I introduced some new flavors with Parmesan cheese and garlic chili oil (my Sauced column this week) which only left me loving it more.
Everyone will eat and enjoy their vegetables when this casserole is served. You can use your favorite frozen vegetable mixture to suit your family's tastes. And it's ready in under 45 minutes.