Vegetable

Eggplant, zucchini, and peppers take a long, slow bath in lots of olive oil, becoming meltingly tender in the pan and getting even better the following day.

Take panzanella up a notch by mixing chili crisp into golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad.

The addition of chili crisp transforms this carbonara into a delicious cycle of flavors: rich and luscious, peppery and spicy, and then sharp and salty.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

An easy side dish for weeknights and holidays, these glazed carrots are coated in a buttery brown sugar syrup.

Having a dependable turkey chili recipe in your culinary repertoire means that a hearty, crowd-pleasing weeknight dinner is never far from reach.

Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.

This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.

For perfectly crispy latkes, start with super-starchy potatoes like russets. Grate them, soak in water, and then squeeze out the liquid to keep them from browning too quickly.

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.