Vegetable
Walla Walla Onion, Pine Mushroom Fonduta
A creative way to take all the goodness of a fondue and wrap it up in a neat little package.
Cooking Indian Food at Home? Don't Forget the Freezer Aisle
Some of Indian cooking's essential gourds, roots, and leaves are easier to find frozen.
Parsnip and Butternut Squash with Flatbreads
Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup—exactly what you need after a long day.
Soft Polenta with Mushrooms and Spinach
Instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Baked Sweet Potato with Olives, Feta, and Chile
Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness—light and soft at the same time.
Should I Buy Pre-Sliced Mushrooms?
Sometimes, the convenience isn't worth it.
You Don't Need Eggplant to Make Great Caponata
And there's a good one for every season.
Fingerling Sweet Potatoes Are the Next "It" Vegetable and We Are Fully On Board
They're quick-cooking, tender-skinned, and cuter than Elmo.
The Burger That Makes Cooking Burgers Okay Again
The affordable, fast, flame-grilled staple of home cooking has come under fire.
Why the Instant Pot Is My Low-Waste Secret Weapon
My Instant Pot was gathering dust...until I realized how much it could help me keep a more sustainable kitchen.
Roasted and Marinated Root Vegetables
Crisp the vegetables up after they've had a chance to soak up the marinade—or don't, they’re delicious at room temperature, or even served cold.
Marinated Beets With Charred Kale and Burrata
A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.
A Vegetarian’s Dream Sweet Potato Dinner
Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.
This Complex Roasted Vegetable Salad Is Actually Pretty Simple
Bonus: You're going to want to eat it every night for the rest of your life.
Weekly Meal Plan: September 23–27
Make the most of the lingering last days of grilling season.
I Am Bjorn Qorn. Hear Me Pop.
It's solar popped, covered in nutritional yeast, and the only store-bought popcorn worth eating.
The Fast Cooking Of Summer Is Over. Let the Slow Late-Summer Cooking Begin!
The transition from summer to fall is the best cooking season of the year. It's not a coincidence that it's also the season when everything starts to slow down.
Spicy Carrot-Miso Dressing
This is just one version of Amy Chaplin's raw vegetable-based dressings from her book Whole Cooking Everyday. Made by blending vegetables with herbs and citrus juice until creamy, they are light, super flavorful, and addictive.
Tangy Beet-Cashew Dressing with Chile
In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.
Golden Citrus Zucchini Dressing
When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.