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.
For buttery morel mushrooms, a simple treatment is best.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Creamy, spicy, rich, and sweet.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
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.
The off-the-cob version of Mexican grilled corn.
Nothing wrong with a classic.
Ripe tomato adds fruitiness to this pesto from Sicily.
Warming, without the burn.
Easy roasted mushrooms with olive oil and herbs.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Earthy spices and a little heat.
A mozzarella, tomato, and basil salad that's anything but bland.
A fresh and summery Italian classic.
Cooked low and slow, this tomato sauce is rich and sweet.
These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
The perfect snack or meal, hot or cold, any time of day.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
A properly roasted mushroom is meaty, intense, and deeply flavored.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
Everything you need to know to cook dried beans perfectly every time.
The moral of the story involves more than just the cooking water...
Two of the most basic (and essential!) chopping skills you can master, explained.
Essential techniques for when you want your tomatoes with a delicate, smooth texture.
How to chop fresh mushrooms for roasting or sautéing.
No soaking! @thefoodlab's pressure cooker black beans go from raw to table in under an hour.
This video will show you how to break down cauliflower. The only vegetable with braaaaaiiiiins.
For the best beans, infuse the cooking water with aromatics and herbs.
How to take a bean salad from Boring Town to Flavor Country: contrast, contrast, contrast.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
Everything you need to know about all those mushrooms at your grocery store
Fresh water chestnuts are a world apart from the canned variety. Here's how to prepare them.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
What's the best vegetable peeler? Y, funny you should ask.