Vegetable

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

Start your weekend mornings right with this healthier, more delicious breakfast bowl.

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Believe it or not, we came up with a new way to chop broccoli.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.