Root Vegetable

These yogurt-marinated kebabs are infused with flavor from ginger, garlic, and spices. Pick all your fixings and tuck into the perfect bite.

For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala.

This dish is inspired by a Thai-Chinese favorite, bami haeng, served from food carts and casual open-air eateries in Thailand.

This Indonesian plate of blanched vegetables, boiled eggs, and tofu is served with a spicy, tangy, and slightly sweet peanut sauce for drizzling and dipping. Add salty-savory shrimp chips for scooping.

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

It’s a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.

Instant potatoes turn gnocchi-making into a breezy, 15-minute affair rather than an hours-long commitment.

The two imperatives are that the tomatoes must be truly ripe and sweet and that the sauce should be eaten at once. If you must, you can hold it for up to two hours refrigerated and tightly covered, but it loses its magic fast. For the right slightly coarse texture, the ingredients should be chopped separately by hand. The only thing I sometimes do with the food processor is the chiles. Try to find fresh ones—canned jalapeños will work, but aren't ideal in a sauce supposed to be sparkling fresh.

If Thai food were laid out as one of those nutritional pyramids they showed you in health class, green papaya salad would be at the bottom, right above rice. In other words: It is fundamental. 

This is my version of a veggie burger—using the meatiness of seared clusters of maitake mushrooms gives an additional layer of umami with a miso glaze.

Marinating chicken wings in a base of tamarind purée, fish sauce, brown sugar, crushed red pepper flakes, and cumin gives optimal flavor and just-enough char.

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.