Vegetable

Crunchy cauliflower drizzled with a bit of honey and finished with hot pepper flakes is a welcome surprise of flavor—not unlike crispy hot honey chicken.

The secret to a showstopping bird that can be prepared several days in advance without drying out? A parchment paper pouch.

These perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This elegant whole roasted cauliflower, based on the creamy dishes of the Moghul empire, commands attention on a swanky dinner table.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.

This weeknight chicken thigh and pasta dinner aligns equal levels of richness, satisfaction, health, wholesomeness, and ease. 

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

This mashed eggplant spread is topped with saffron, blackened mint, caramelized onions, and savory kashk—a thick, salty Iranian yogurt whey.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.

This maple-sweetened, wheat-free pumpkin pie is perfectly creamy with a toasty, comforting oat-flour crust.

This baked primavera pasta is a celebration of all the best spring produce, with a sauce of white wine, fresh mint, and lemon that lets the veggies be the star.

Recognizable by the creamy, cheesy bites filled with mouthfuls of crunchy cornflakes, funeral potatoes or Texas potatoes are a beloved hash brown casserole.

This bean pie, which relies largely on pantry ingredients, has a lovely custard filling consisting of drained canned navy beans that are processed until smooth.

The best part of this rich, savory turkey stock? You don’t need a leftover turkey to make it.

Potatoes and aioli are a match made in heaven, but fried herbs, capers, and cornichons take these crispy potato skins to the next level.