Vegetable

The Best Onion Rings You'll Ever Make At Home

Crunchy, light as air, and downright addictive.

Corn on the Cob with Chilies, Queso Fresco and Lime Butter

Years ago in Veracruz, I bought sweet corn from a guy in a bike cart. Mixed with mayonnaise, lime juice, ground chilies and queso fresco, it was one of the most exciting street foods I'd ever eaten.

Why Big Vegetables Are Better Than Small Ones

They told you the smaller vegetables were sweeter. They told you the big ones were tough. But at the farmers' market, things are different. (You're going to need a bigger tote.)

Fried Fish Sandwich with Pepper Slaw

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

Squid Ink Linguine with Clams and Herbs

Spring's Unsung Vegetable Hero

Small, thin-skinned, and the perfect match for all of that amazing spring produce.

Asparagus and Goat Cheese Frittata

When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.

Spring Vegetable Risotto

This risotto is dotted with beautiful green spring vegetables and makes a lovely vegetarian lunch or dinner. Delicious with a roasted beet and arugula salad, it's simple to make. There is no arduous stirring; the rice cooker takes care of everything.

Spring's Unsung Star: Scallions

Don't forget about the fresh flavor of the little green onion.

Spring's Spiciest Supergreen (and How to Cook With It)

Watercress—the green of dainty tea sandwiches—has a reputation for being proper and stodgy. But in reality, it's spring's liveliest green, here to supercharge everything it touches.

Kimchi Creamed Collard Greens

Collards really cook down a lot, so don't be fooled into buying some puny little bunch. I like my collards on the smaller, younger side of life. (The younger the collards, the shorter the cooking time.) The addition of kimchi gives the classic creamed greens an umami bite that I adore.

Griddled Asparagus, Piperade, Poached Eggs, and Grits

This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.

Ramp Jam

I love savory jams and this one is a winner. The pectin will gel up the jam faster than just cooking it down to a paste, preserving the fresh flavor of the ramps. This is a go-to for a shaved pork loin or with steak and eggs on a Sunday morning. The recipe makes a lot, but it's worth canning and keeping through the year.

Classic Cabbage Kimchi

I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.

The Easiest Vegetable to Grow: Radishes

You can plant them in spare corners of your vegetable bed or in pots on your windowsill. They grow quickly and they're hard to mess up. So why aren't you growing radishes already?

Beets Don't Kale My Vibe Salad

Sweetgreen partnered with Kendrick Lamar in order to create this limited-edition salad. Available at sweetgreen locations until May 31, 2015, 10% of proceeds will go to FoodCorps. After that? You can always make Beets Don't Kale My Vibe at home with the recipe below.

Old Bay–Spiced Fish Sticks With Creamy Celery Root and Carrot Slaw

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.