Vegetable

This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.

Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.

Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach.

The dairy-free secret to this fudge's creaminess? Avocado.

Green curry with chicken and eggplant from Chef Hong Thaimee.

The Italian word for the ideal risotto texture is all’onda—literally, “like a wave.” Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.

No, you don’t have to be a vegetarian to love what’s going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.

Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat

Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.

A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too.

Coconut crisp, laced with chile and garlic, brings texture and heat to this easy salmon dish. Make a double or triple batch of the garnish and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.

One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.

When your mind is stuck on pasta, but your soul is calling out for vegetables, turn to a rich, luxurious sauce that’s made of leafy greens. This recipe calls for pistachios, but you can use any nuts you have on hand.

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.