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Entries tagged with 'vegetable'

Balsamic Vegetable Skewers

Serious Eats Joshua Bousel Post a comment

Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews

Serious Eats Jennifer Olvera 1 comment

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. More

Penne With Melted Vegetable Sauce

Serious Eats Daniel Gritzer 6 comments

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. More

Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons

Serious Eats Lauren Rothman 1 comment

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. More

Summer Squash Sandwich Stackers

Serious Eats Marisa McClellan 5 comments

Try these slices layered into sandwiches or in place of a cracker with some cheddar cheese. More

Vegetable Terrine

Serious Eats Caroline Russock 5 comments

Yvette van Boven, author of Home Made is big into preserving. Pickling, smoking, curing, and confit-ing are just a few of the ways she creates shelf-stable edibles in her new book. Her lovely Vegetable Terrine uses olive oil to preserve thin slices of summer eggplant, zucchini, and peppers. More

Spirited Cooking: Bourbon Glazed Carrots

Serious Eats Caroline Ford 2 comments

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. More

Dinner Tonight: Six Vegetable Soup

Serious Eats Nick Kindelsperger 10 comments

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. More

Grilling: Zucchini with Parmesan and Garlic Chili Oil

Serious Eats Joshua Bousel 8 comments

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. More

Crowd-Pleasing Vegetable Casserole

Serious Eats Campbell's Kitchen Closed

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. More

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