Vegetable

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.

All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).

Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.

This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.

Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors inspired by Persian cuisine.

Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

Spaghetti squash plays the part of rice noodles in this take on a Vietnamese noodle bowl.

As long as you’ve got frozen spinach, cream cheese, and heavy cream, you can throw this together in a flash.

This quick-cooking version of the street-food favorite features chicken that is crisp on the outside yet moist and juicy on the inside.