We've got to thank Michael Natkin, author of Herbivoracious for veg-ifying one of our favorite Korean dishes, kimchi jigae so that our vegetarian compatriots can enjoy the goodness that is this sour-spicy stew. More

Rice and beans are served at every single meal in Nicaragua. It's either rice and beans, or riceandbeans, otherwise known as gallopinto ("red rooster," though friends and I used to call it "painted rooster" due to odd translations and plain old foolishness). The name alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop. More

[Photographs: J. Kenji Lopez-Alt] Note: It's not necessary to peel or seed the tomatoes if you don't mind skin and seeds in your finished sauce. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where... More

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Here's a vegetarian version of the bistro classic Croque Monsieur: thick and hearty, with the smoky flavor of charred zucchini, Emmenthaler, and a Dijon-nutmeg béchamel. It's a sandwich of fork-and-knife proportions. More

[Photographs: J. Kenji Lopez-Alt] Note: If ramps are unavailable, substitute with 4 sliced scallions and 2 minced cloves garlic. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science... More

Leave it to Mark Bittman to show us how to make the best version of this side standard, Green Beans with Crisp Shallots. Bittman's go to method for beans with a little bit of bite involves briefly boiling the green beans, shocking them in ice water, and finishing them with a quick trip to the sauté pan. Tossed with crispy sweet butter and olive oil fried shallots, and almonds, if you'd like, this is the recipe that'll have your green beans moving out of blah territory and into much tastier place. More

A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese. More

[Photographs: J. Kenji Lopez-Alt] Notes: Masarepa is dehydrated cooked corn meal. It is available in the Latin section of most supermarkets in wither white or yellow varieties. This recipe calls for white, but they can be freely substituted. Popular brands... More

With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner. More