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The Key to Making Vegetable Kebabs Tasty: Add a Vinaigrette

Grilling Joshua Bousel 2 comments

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

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

Summer Grain Salads: Jasmine Rice With Grilled Vegetables and Cashews

Jennifer Olvera Post a 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

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

How to Make a Delicious Pasta Sauce With Blanched Vegetables

Daniel Gritzer 2 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

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

Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens

Shao Z. 20 comments

What are the most common Chinese greens, and how to cook them? We break it down, with recipes for methods like stir-frying with garlic or fermented black beans, poached and served with a drizzle of oyster sauce, and served in a rich broth. More

Are the Rules of Big-Pot Blanching True?

Daniel Gritzer 44 comments

The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true? We tried a series of tests to find out which you should do and which you should forget. More

41 Grilled Vegetable Sides for Memorial Day Weekend

Lily Chin 1 comment

Grilled meats would not be stars without the vegetable dishes as the sidekicks. We've collected 41 of our favorite sides to add to your Memorial Day cookout. More

How to Make Great Grilled Kebabs

Grilling Joshua Bousel 5 comments

Kebabs are a promise so seldom realized—an excellent concept for cooking too often executed in a way that leaves them dry and flavorless. All it takes is a little kebab making know-how though to turn these backyard staples into something consistently great. More

Sautéed Root Vegetables With Soy Sauce and Honey

Shao Z. Post a comment

Glazed carrots are a classic holiday side dish and an easy stove-top preparation, but I like to mix it up a bit with some Asian flavors. For this recipe, I combine a medley of sweet root vegetables: carrots, sweet potatoes, and red beets. Instead of a traditional butter and sugar glaze, they're finished in a mixture of soy sauce, honey, and sesame oil, with a touch of ginger and lemon juice for flavoring. More

The Food Lab: How to Roast Fall and Winter Vegetables

The Food Lab J. Kenji López-Alt 36 comments

You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there. More

13 Sweet Potato Sides for Thanksgiving

Ben Jay 2 comments

Sweet potatoes are a key element of any Thanksgiving meal, but all too often, they take the form of an overly sweet casserole with marshmallows and excessive sugar, obscuring the vegetable's inherent subtly earthy sweetness. Here are 13 recipes to do that flavor justice! More

Sunday Brunch: Ratatouille With Fried Eggs

Sunday Brunch Sydney Oland 2 comments

I love ratatouille. It's soft on the palate and easy on the stomach; served with a fried egg and some crusty bread, it makes for a simple, hearty brunch that could easily work as a light supper, as well. More

Sunday Supper: Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Sunday Supper Jennifer Olvera Post a comment

The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables. More

Cook the Book: 'The Glorious Vegetables of Italy'

Cook the Book Kate Williams Closed

Vegetables are truly the heart and soul of Italian cuisine; in a country with a vibrant year-round growing season and a history of die-hard regional cooking, it only makes sense that the freshest vegetables of the week are highlighted at each and every table. The Glorious Vegetables of Italy, the third in a series of books by Italian home cooking maestro, Dominica Marchetti, embraces just this concept. More

10 Ways to Eat More Vegetables

The Serious Eats Team Post a comment

As we mentioned yesterday, we're trying to eat more vegetables over the next month—an extra cup a day, to be exact. It's actually not that hard when you have delicious vegetable-centric recipes in front of you. See all 10 in the slideshow, or head straight to the recipes below! More

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