Vegetable

Now’s the time to be on the lookout for real baby carrots instead of those imposters wilting in plastic bags across America. Here, they’re roasted in a spicy honey glaze to serve alongside an Easter-worthy roast.

An extra smooth, delightfully tangy guacamole.

Gigante beans are our favorites, but almost any bean will be delicious this way. Smaller white beans, like cannellini, will cook more quickly.

You've probably never seen smoked swordfish before, but you probably weren't looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

We made tender short ribs even more irresistible with subtle five-spice powder and a bright root vegetable mash.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

These aren't sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.

Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.