Vegetable

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

Be sure to pick up extra flatbread to serve with this one-skillet dish. You'll want to soak up every last drop of the rich, flavorful sauce.

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

This fortifying Japanese soup starts with a homemade dashi—stock made from seaweed and bonito flakes—which gives the dish a light, savory flavor.

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.

Serve this bacon as part of a vegan brunch feast, or pile onto English muffins with a tofu egg and toppings for the best breakfast sandwich ever.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

Trouble finding kefir? Plain yogurt—or sour cream thinned with a little water or lime juice—works just as well in this hearty Tex-Mex dish.