Vegetable

Peanut butter, ginger and fresh basil bring out the Thai character of this tasty rice-and-chicken salad

Maureen Butler, Meath: Bridge-playing mother of four As a child growing up in Dublin, we always had this served to us at the end of the week when all that was left were rashers, sausages and potatoes. Everything was put into the one pot and cooked. It was delicious, particularly on a cold winter's day.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.

The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!

In the melting pot of New Orleans culture, our Irish heritage is one of the lesser-known components. However, the Irish played a pivotal role in the history and development of this great city. Lauren's ancestors' landing here can be traced to the year 1825. Today, many Irish pubs are scattered around town, and we refer to the area where many immigrants settled as the Irish Channel. Every year, in addition to attending local St. Patrick's Day parades and festivities, we like to celebrate the Irish by making this recipe.

A nice alternative to its fermented cousin; put this on pork chops or fish.

When it comes to cooking, we like things to be quick and easy—as long as flavor is not sacrificed. However, when it comes to soup, we realize that an extra few minutes of prep work make a real difference in the richness and quality of a recipe. Quickly sautéing vegetables before adding them to the slow cooker scales back their acidity and firmness. Allowing them to then simmer in the slow cooker for hours allows all of the ingredients to meld. It's the perfect formula for a successful soup!

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Top the most amazing beef stew with the flakiest pie crust and discover the most comforting dish you’ll eat all winter.

This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled overnight, becoming even more flavorful. The next day, shred the cooked corned beef and throw the hash together, then bask in your accomplishment.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

Here's how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

Prepared curry paste speeds up this nuanced dish.

This versatile oil is a great way to bring heat to just about any dish.

Some parsnips can have a woody core, which you'll want to cut away before cooking.

This hits all the notes of a great slaw: creamy, tangy, and crunchy.