Root Vegetable

Shred perfectly cooked chicken thighs, then add the bare bones back to the simmering pot for an ultra-rich stew. Zesty gremolata, chopped bacon, and fresh lemon add even more flavor.

This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.

The recipe calls for parsley and basil, but consider this dish a canvas for whatever tender herbs you have kicking around: cilantro, dill, tarragon, sage, chives, fennel fronds. Mix and match at will.

Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.

If the raw honey you find is solid at room temperature, warm it in the microwave or in a saucepan over low heat to bring it back to a liquid state before using.

This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews—basically anything that needs a touch of acid and heat.

Crispy roasted broccoli works just as well as an appetizer as it does a side dish when scattered over garlicky, ricotta-slathered toasts.

You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.

Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.

Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.

Grill tender, inexpensive chuck eye steaks and top with a salsa verde made with carrot tops instead of parsley—it's gorgeous on pretty much anything!

Roast halved sweet potatoes and spiced pork chops on one pan, then top with a lemony yogurt sauce, crispy radishes, and tart pomegranate seeds.

At Maydān the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.