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.
All you need to know to make a Saint Patrick's Day feast.
Bite-size potatoes coated in a flavorful sauce, wrapped in bacon, and roasted.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Turn that half loaf of stale bread on your kitchen counter into an easy weeknight dinner.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
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 secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Creamy, spicy, rich, and sweet.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Easy roasted mushrooms with olive oil and herbs.
One pot and 20 minutes for this Japanese fast-food classic.
Beef, lamb, or both. You decide.
This classic British pub dish is rich and comforting, perfect for soaking up a belly full of brown ale.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
A descendant of paella, with all the global flair of New Orleans mixed in.
These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
Cooked low and slow, this tomato sauce is rich and sweet.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
The off-the-cob version of Mexican grilled corn.
Everything you need to know to cook dried beans perfectly every time.
A properly roasted mushroom is meaty, intense, and deeply flavored.
The moral of the story involves more than just the cooking water...
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.
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.
What's the best vegetable peeler? Y, funny you should ask.