Vegetable

Sweet, tender pearl onions are the star of this reimagined classic, which gets an elegant update with fennel, citrus, and Parm.

Fair warning: spicy honey is about to become your all-time favorite pizza topping.

Braised with balsamic vinegar and tomatoes, beef short ribs are the kind of deeply flavorful, comforting main you want on a chilly Sunday night.

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

This stunner of an entrée is an entirely meatless take on turducken, with butternut squash, eggplant, and zucchini filling in for the usual suspects.

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.