Root Vegetable

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

Chefs everywhere know it: Fire is where the magic happens.

This recipe makes excellent use of all those dried herbs in your spice rack; the flavors really hold their own during the cooking process and shine through in every bite.

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

This dough will yield enough to make four large flatbreads or eight smaller ones.

This recipe was inspired by the falafel I ate at the wonderful Arab market in Akko. It was so striking that after asking the falafel man what spices were involved, I went to the spice guy at the same market and requested that he recreate the blend.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.