Vegetable

This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.

We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture mean they’re ideal for making meatless chorizo. If beets aren’t your thing, any sweet root vegetable will work.

This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.

What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.

All of the satisfaction of a hearty, rich, bean-based cassoulet without the painstaking hours of prepping and cooking.

You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms—they nearly triple in size.

This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.

Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots’ worth of flavor in just one.

Juicy pork al pastor and oozy Oaxacan cheese make a brilliant combo. Thinly slicing the pork and cooking it in a hot skillet with plenty of marinade still clinging to the meat yields the charred edges and deep flavor of traditional spit-roasted pastor.

This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.

With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol’ green variety also works. Both will become meltingly tender.

Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. This recipe takes things a step further by puréeing those juices with roasted vegetables and dried chiles.

The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch in the vinegar powder helps form an extra-crispy, extra-tart crust on anything you put it on.

Use this coffee spice mix as a dry rub on chicken, steak, pork chops, or carrots for dinner, or fold into chocolate chip cookies, coffee cake, ice cream, and more for dessert—it plays happily on both sides of the field.