Vegetable

It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.

In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.

This coconutty soup from Ramin Ganeshram is ideal for fall, when squash and pumpkin are readily available. Serve it with crusty bread or a hearty green salad for the perfect autumn lunch.

When grilled (or broiled) whole, eggplants get silky and smoky inside and charred on the exterior—perfect for mashing and mixing with sautéed onion, garlic, and fresh tomato.

Quickly simmer shrimp in a stew of canned tomatoes, bell pepper, chicken broth, and cumin for an excellent and easy dinner.

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles. 

This vibrantly colored mango curry is authentically Keralan, and one we’d typically pair with a fish curry and accompany with rice.

This isn’t your typical super-puffed Dutch baby; it’s creamy and custardy on the inside and airy around the edges, thanks to the inclusion of canned pumpkin purée.

Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.