Cooked-to-Death Vegetables
Alex Lau
We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.