Vegetable

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Celery stalks finally get their main-character moment in this creamy celery soup recipe.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.

Tossed with the lemongrass dressing, the sweet-and-sour flavors swim into the cut edges of the smoky brussels sprouts.

The Hot Lips is a spicy, citrusy tequila drink that's stirred, not shaken.

Keep Aperol, gin, and a few cucumber slices on hand all summer long to make this elegant cocktail whenever you want. 

This cocktail combines spicy tequila and mezcal with honey and lemon.