Vegetable

These flavorsome burgers are ideal for relaxed family meals and offer a good hit of mood-lifting tryptophan.

This robust, vibrant-color juice is packed with big flavors and energy-boosting nutrients to get you going in the morning.

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

No offense to traditional risotto lovers, but risotto made with amaranth is so much easier because it doesn't require 20 minutes of near-constant stirring. Just leave your amaranth to bubble slowly on the back of the stove, while you sauté our mushrooms for the buttery topping. Dried porcini mushrooms bump up the woodsy flavor of the topping, while their soaking liquid becomes a deep, mushroomy stock in which to cook the amaranth. This risotto is ideal for Meatless Mondays and will please all your vegan friends to boot, but if you are craving some cheese, 1/4 to 1/3 cup of Parmesan stirred into the risotto at the end will give it that extra boost that only Parmesan can deliver. Or keep it vegan and pass a bowl of grated cheese separately for those who want it.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

In defense of Velveeta: Its texture is supreme.

Make this dish ahead of time: It's great at room temperature.

Spoon gingery, slow-cooked beef and vegetables over wide rice noodles for a warming, soul-satisfying dinner.

Kabocha squash is made for purées.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.

Rather than fussily cutting the grapefruit into neat segments, Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

Whether you pile this spicy, marinated grilled steak and cabbage into warm tortillas or over a bowl of rice, the only thing you’ll wish is that you had made more.

It might seem fussy to separate the vegetables when pickling, but if they're combined, the colors will bleed and they won't be as vibrant.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

A mix of fragrant spices, garlic, and fresh ginger turn this stewed chicken into the most perfectly warming dinner for an October Sunday.