Root Vegetable

A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.

Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.

This is just one version of Amy Chaplin's raw vegetable-based dressings from her book Whole Cooking Everyday. Made by blending vegetables with herbs and citrus juice until creamy, they are light, super flavorful, and addictive.

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). Use russets to achieve a remarkably crispy-meets-creamy texture.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight’s dinner in minutes.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

Pico de gallo, but make it roasted.

This all-purpose chile crisp—which is tangy, spicy, and addictive—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, or hearty salads.

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.