Vegetable

Pantry Pasta

You probably already have everything you need to make this pasta in your pantry.

Pork, Vegetable, and Tamarind Stew

Tamarind gives this hearty stew a pleasant sweet-sour pucker.

Coconut Beef Curry

There's a time for a 20-ingredient, four-hour curry, and it's not 5pm on Thursday. This shortcut version yields a hearty crowd-pleaser.

Crispy Gnocchi With Littleneck Clams

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Yellow Pepper and Corn Salad With Turmeric Dressing

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

Kohlrabi Caesar Salad

This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Coconut-Vegetable Slaw

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Dashi Stracciatella

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Carla's Tomato Soup

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

Crab with Romaine, Dill Sauce, and Sunflower Seeds

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.

Everything You Need to Know About Tiger Nuts

Some call them a weed, some call them a superfood. Why not both?

6 Recipes for Gorgeous Days and Cooler Nights

We're on the cusp of #sweaterweather. You know how to dress—here's what to cook.

How Cooking Pasta in Less Water Can Save the Planet

Or at least save you a few bucks on your energy bill.

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How to Cook with Kimchi

Toss the spicy Korean condiment into everything from pancakes to soups.

Transform Your Vegetable Garden With This One Simple Quack

An ode to the backyard duck.

It's Time to Get Amped for Fall Baking

When the weather gets cool, the cool get baking. Are you ready?

Belly Acres' Better Burger

Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, then tops it with a zesty Ginger-Lime Mayonnaise.