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Some vegetables are best grilled, some fried (we're looking at you, potatoes), while others are most delicious left uncooked and seasoned well. These vegetable-focused recipes show just how endless the options are.
These are the crispiest, most flavorful roast potatoes you'll ever make.
Red beans and rice are good right away, but they're even better the next day.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
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The ultimate creamy-in-the-middle, crispy-on-top casserole.
The perfect dish for indulging your garlic-loving tendencies.
The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
You'll never want to use potato chips for dips again.
Cooked low and slow, this tomato sauce is rich and sweet.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
A better vegetarian answer to the turducken.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
The off-the-cob version of Mexican grilled corn.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
It's all about the caramelization and browning.
Easy roasted mushrooms with olive oil and herbs.
Cast iron skillet-baked garlic knots flavored with pepperoni, red pepper flakes, and two types of cheese.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
How to cut up those tiny cabbages.
You'll never mix up yams and sweet potatoes again.
All your green bean questions, answered.
Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love.
This nutty-sweet rhizome deserves to be associated with more than farts.
For the sweetest caramelized onions, slow and steady wins the race
We tested four methods of popping corn to determine which is the best.
Taste-testing garlic with and without the germ to see if it makes a difference.
Everything you need to know to cook dried beans perfectly every time.
Our favorite winter squash and how to clean, cut, and cook them.
A properly roasted mushroom is meaty, intense, and deeply flavored.
Blast the sh*t out of 'em.
Nothing like a roasted root.
How to chop fresh mushrooms for roasting or sautéing.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
The moral of the story involves more than just the cooking water...
Do you know your sweet corn from your flint corn, and your grits from your polenta?
Everything you need to know about all those mushrooms at your grocery store
What is baby corn and where does it come from? @eatandcry's got the answers
Don't be intimidated by artichoke prep. Here's our easy step-by-step guide.
Everything you need to know to host a Chinese hot-pot feast at home.
Does the method of mincing garlic matter? You bet it does.
Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Three ways to blistered and sweet grilled corn.
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
The Whirley Pop is positively magical.
What's the best vegetable peeler? Y, funny you should ask.