Vegetable
These Frozen Pizza Pocket Calzones Are Your Quick Dinner Heroes
There's no reason NOT to stock your freezer with these.
How to Stock Your Freezer With Gluten-Free Mac 'n Cheese Dinners
A few containers of this comforting, low-carb vegetarian main will make the chilly days to come better—promise.
Five Spicy Sweeteners to Bake With This Fall
Tis the season to bake with warm, deep flavors—so set that boring white sugar aside and try these sweeteners instead.
A Week of Early Fall Dinners
Cooler weather is finally here (officially), and with it comes a bounty of mushrooms, squash, pears, and more. Here's what to cook with the season's first foods.
Grilled Broccoli and Arugula Salad
An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
Let's Cook Like It's 1973
Richard Nixon was going down, but at least tomatoes were cool again.
Do You Really Have to Peel Tomatoes Before Cooking Them?
Peeling tomatoes can be a real pain. Is it even necessary?
The Top 10 Flavor Trends Right Now
It's not a popularity contest. But if it were, these foods would win.
The Ingredient You'll Want to Poach Everything In
Our food editor is hooked on this method of cooking seasonal produce and fish. Once you try it, you'll understand why.
Why You Should Drink (and Slurp) Your Avocados
Three techniques that prove why avocados in liquid form are just as good as avocados on toast.
The Gefilteria's Fall-Insprired Rosh Hashanah Menu
Liz Alpern and Jeffrey Yoskowitz, co-founders of The Gefilteria and authors of the new cookbook The Gefilte Manifesto, share their go-to recipes for a fall holiday feast.
Calzones With Chorizo and Kale
Bake a couple of these grown-up pizza pockets for dinner tonight and freeze the rest for later.
Cauliflower "Mac 'n' Cheese" Casserole
This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta.
How to Make a Burger That's Better for the Planet
And better for you, too.
This Week in Food News: Kelp Rises, Halal Sells, and Livermush Endures
There's another new kale in town.
Salt-Roasted Potatoes
Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.
Roasted Beets with Fennel and Bonito Dressing
Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet.
Yellow Chicken Adobo
This Filipino-style chicken stew is bright with vinegar, rich with coconut milk, and redolent with the aromas of turmeric, ginger, and bay leaves.
Strozzapreti Carbonara With Radishes
You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Salt-As-You-Go Pasta
The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.