Vegetable

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.

Here we give you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. 

Rely on the seasonings of porchetta—fennel seed, crushed red pepper, and garlic—to give more-manageable pork shoulder enormous flavor.

New potatoes are boiled in salted water until just soft, then smashed and pan-fried until they are crispy on the outside.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

If you can get your hands on fresh wild mushrooms—and these days, it’s not hard—this wild mushroom risotto recipe is the best way to show them off.

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

This fall whiskey punch has all the flavors of a pumpkin spice latte, but it’s completely transparent.

A few tricks make this hearty weeknight black bean chili recipe great.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

This is the street food fried rice of my childhood.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

This quick cassoulet-inspired dinner uses ham and cannellini beans instead of the duck, sausage, and traditional flageolets.

Bone-in pork loin roast is a sleeper hit for holiday celebrations.