Vegetable

On the streets of Lisbon and outside any nightclub or bar in Johannesburg, you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices. If there is a Portuguese market near you, you’re in luck! If not, look for a soft roll dusted with flour at your local bakery.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

Bridge the gap between chilly weather and the first warm breezes of spring with this lazy-day braise.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

You can serve these flatbreads as is or wrapped around a filling.

This quick and spicy riff on General Tso’s chicken relies on ingredients you probably already have in the pantry.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Ask your butcher for lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.