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.
Creamy, spicy, rich, and sweet.
The off-the-cob version of Mexican grilled corn.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
A fresh and summery Italian classic.
A mozzarella, tomato, and basil salad that's anything but bland.
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.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
Three different tomato sauces blend to make a perfect, harmonious whole.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
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.
Easy roasted mushrooms with olive oil and herbs.
Cooked low and slow, this tomato sauce is rich and sweet.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
Essential techniques for when you want your tomatoes with a delicate, smooth texture.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
Everything you need to know to cook dried beans perfectly every time.
A properly roasted mushroom is meaty, intense, and deeply flavored.
For the sweetest caramelized onions, slow and steady wins the race
How to prepare corn off the cob.
Don't be intimidated by artichoke prep. Here's our easy step-by-step guide.
We tested four methods of popping corn to determine which is the best.
The moral of the story involves more than just the cooking water...
No soaking! @thefoodlab's pressure cooker black beans go from raw to table in under an hour.
How to chop fresh mushrooms for roasting or sautéing.
Two of the most basic (and essential!) chopping skills you can master, explained.
Brown paper lunch bag + popcorn + microwave = the easiest method ever
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
Do you know your sweet corn from your flint corn, and your grits from your polenta?
Fresh water chestnuts are a world apart from the canned variety. Here's how to prepare them.
What is baby corn and where does it come from? @eatandcry's got the answers
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.