Vegetable

A vegan's delight, with a gentle bonus buzz from the matcha.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Like a potato-y flatbread and great topped with cured fish.

Look for celery root that is firm—not spongy—at the bottom end.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

Sourdough enriches salad dressing for a creamy, tangy finish.

Morales insists it's not a Russian party without this retro seafood salad on the table.