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Entries tagged with 'vegetables'

Country Turkey Casserole

Serious Eats Campbell's Kitchen Closed

Your favorite mixed vegetables join turkey and stuffing in a creamy sauce in this no-hassle casserole. More

Grilling: Crispy Mustard Brussels Sprouts

Serious Eats Joshua Bousel 8 comments

Liking brussels sprouts can make me feel lonely sometimes. This take gives them a nice crunch, mellow bitterness, and a mustard tang. The sprout haters around me were having none of it, but I still took pleasure in these delicious little cabbages. More

Swiss Vegetable Casserole

Serious Eats Campbell's Kitchen Closed

A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly. More

Seared Brussels Sprouts with Bacon Lardons

Serious Eats J. Kenji López-Alt 5 comments

Note: Slab bacon is ideal for this recipe, though sliced bacon will work in a pinch. You can also substitute your favorite cured pork product. Prosciutto, guanciale, or Spanish dry-cured chorizo all work well. If your brussels sprouts are very... More

Purslane Agnolotti

Serious Eats Katie Quinn Post a comment

Purslane has crept into seasonal restaurant menus this summer, but you might not actually know what it is. Pur-who? I had never heard of the sweet, mildly sour succulent, but once I caught wind of the purslane trend, I started noticing it at farmers' markets. It turns out this exotic weed has a bit of a cult following. More

The Crisper Whisperer: Zucchini Pancakes

Serious Eats Carolyn Cope 21 comments

It's that time of year again. The time when residents of carefree, throwback towns start locking their front doors and parking their cars in the garage. The time when lucky children find green, woody baseball bats by the dozen strewn atop the compost heap. The time when perfectly reasonable people are driven to silent, guilt-ridden, unreasonable ends. In other words, it's zucchini season. Savory, crave-worthy zucchini pancakes to the rescue. More

The Crisper Whisperer: Sweet and Savory -- 5 Summer Foods That Swing Both Ways

Serious Eats Carolyn Cope 13 comments

From savory sautéed rhubarb to avocado milkshakes, surprise your palate with these five summer ingredients that can switch hit from savory to sweet with the best of them. With summer officially here, vegabundance is on its way, so prepare now to keep it exciting. More

Sous-Vide Glazed Carrots

Serious Eats J. Kenji López-Alt 11 comments

Glazed sous-vide carrots. [Photographs: J. Kenji Lopez-Alt]... More

Grilling: Artichokes with Mint and Chilies

Serious Eats Joshua Bousel 8 comments

I saw the first decent artichokes of the season, calling to me between the remains of the winter vegetables. In this recipe, they get a Mario Batali treatment—boiled in a lemon, wine, garlic, and mint mixture, then taken to the grill to crisp up, and finally finished with a sprinkling of mint, hot peppers, and sea salt. Sound good? Well, good is an understatement here. More

Cook the Book: Winter Farro Salad

Serious Eats Caroline Russock 4 comments

[Photograph: Caroline Russock] While planning dinner last night I realized that I was in something of a starch rut. I already had a main and a vegetable side planned, but I was at a loss for a substantial starchy side.... More

The Crisper Whisperer: Two Mollys' Cream-Braised Brussels Sprouts

Serious Eats Carolyn Cope 13 comments

You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. —The Mgmt. [Photograph: Carolyn Cope] Dear Sir: Thank you for contacting the law offices of Brussels, Sprout, and Cruciferg to... More

Cook the Book: Broccoli Rabe with Chiles and Garlic

Serious Eats Caroline Russock 12 comments

[Photograph: Caroline Russock] Many people go through life hating certain vegetables just because they haven't eaten them cooked properly. Take brussels sprouts. Up until recently they've been almost a joke vegetable, making otherwise adventurous palates cringe. But most folks have... More

Seriously Asian: Stir-Fried Snow Pea Tips

Serious Eats Chichi Wang 2 comments

The Crisper Whisperer: How to Glaze Root Vegetables

Serious Eats Carolyn Cope 9 comments

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] One of the first lessons you learn in culinary school is the unyielding power of mispronounced... More

Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar

Serious Eats MichaelNatkin 6 comments

Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Every family has a collection of Thanksgiving side dishes that absolutely have to be there... More

Cook the Book: Braised Celery Hearts

Serious Eats Caroline Russock 1 comment

A few weeks back in our Weekend Cook and Tell feature we wrote about the unsung heroes of your kitchen, the ingredients that are the background players in your cooking that deserve a little respect of their own. As a... More

Seriously Asian: Stir-Frying Vegetables

Serious Eats Chichi Wang 13 comments

Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order.... More

Seriously Asian: The Passing Through Technique

Serious Eats Chichi Wang 7 comments

Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to... More

The Crisper Whisperer: What to Do with Too Much Kale

Serious Eats Carolyn Cope 4 comments

In the Crisper Featured Veg: Kale Strip: Remove leaves from stems by running thumb and forefinger along stem from bottom of leaf to top. Chop: Cut leaves crosswise into 1-inch strips. Wash: Submerge in large bowl of water and... More

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