If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Author: Mark Bittman
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Author: Martha Rose Shulman
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish...
Author: Nigella Lawson
Author: Pierre Franey
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke...
Author: Martha Rose Shulman
Author: Florence Fabricant
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and...
Author: Mark Bittman
Author: Geoffrey Zakarian
The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book "Rick Bayless's Mexican Kitchen." Instead of making the paste, I make a thinner glaze with...
Author: Martha Rose Shulman
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't...
Author: Martha Rose Shulman
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional...
Author: Melissa Clark
I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Amanda Hesser
Author: Robert Farrar Capon
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten...
Author: Mark Bittman
Author: Moira Hodgson
Author: Oliver Schwaner-Albright
Author: Molly O'Neill
Author: Marian Burros
Author: Leslie Land
Author: Florence Fabricant
Author: Mark Bittman
Author: David Tanis
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Author: Marian Burros
Author: Amanda Hesser
Author: Florence Fabricant
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower,...
Author: Martha Rose Shulman
Author: Nigella Lawson
Author: Mark Bittman
Author: Pierre Franey
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs...
Author: Melissa Clark
Author: Moira Hodgson
Author: Julia Reed
Author: Julia Reed
Author: Molly O'Neill
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables,...
Author: Martha Rose Shulman
This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits....
Author: Tara Parker-Pope
Author: Molly O'Neill
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Author: Marian Burros