Vegetable
Canned Pumpkin: It's Not What You Think
Is pumpkin pie just a sham?
7 Dinner Parties to Host While It's Still Warm Out
Don't get the end-of-summer blues: take advantage of the lingering warm weather and gorgeous seasonal produce and invite your friends over.
The Wasteless Way to Use Up That Extra Arugula
Sick of salad? Toss those greens in a pan!
How to Make Loaded Baked Potato Biscuits
Shredded potato and all your favorite toppings transform buttermilk biscuits.
What's the Difference Between White and Yellow Corn?
Is one of them sweeter than the other? And which one is healthier?
The Easy Way to Make Falafel at Home
Skip the deep-fryer and bake these light, crispy fritters instead.
This Week in Food News: Stolen Ice Cream, Edible Weeds
It'd be much happier news if the thieves focused on the weeds instead of the ice cream.
Slow-Cooker Beef and Two-Bean Chili
This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.
5 Kid-Friendly Meals for Back-to-School Season
Turn to this roster of quick-cooking dinners to help make the transition as painless as possible.
Baked Falafel With Orange-Tahini Sauce
This healthier falafel dinner brings the Middle Eastern platter home with a tangy tahini sauce and an easy cabbage and tomato salad.
Shredded Sweet Potato and Carrot Fritters (Ukoy)
Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
Jamón-Wrapped Spanish Tortilla With Piquillo Relish
Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
3-Ingredient Pumpkin Mousse
Serve this creamy mousse with gingersnaps instead of spoons.
Dukkah-Crusted Salmon
Dukkah, an Egyptian nut and spice mix, creates a deeply flavorful crust for salmon fillets when tossed with puffed amaranth.
Smoky Tangy Greens And Beans
Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid.
Green Vegetable Salad
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.
Chicken Caesar Salad With Crispy Kale
Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.
Marinated Manchego With Orange Preserve
Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.