'vegetable' on Serious Eats

Penne With Melted Vegetable Sauce

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

The Serious Eats Field Guide to Asian Greens

When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. More

Sautéed Root Vegetables With Soy Sauce and Honey

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

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

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

Cook the Book: 'The Glorious Vegetables of Italy'

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

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