Vegetable

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

This straightforward leg of lamb recipe uses a simple mix of garlic and rosemary to flavor the meat, making a perfect centerpiece for any holiday meal.

Quick-cooking gnocchi goes in the same pan as the chicken for this cheesy, crowd-pleasing weeknight meal.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

A batter made with cornstarch gives this air fryer buffalo cauliflower a shatteringly crisp exterior.

Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well.

Cauliflower’s firm texture means it typically takes a long time to cook, but the air fryer makes quick work of it.

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

These crisp-tender air fryer green beans are gently browned while retaining a subtle snappy texture.

This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

Simple, garlicky aioli comes together in just a couple of minutes and improves everything from sandwiches to grilled fish to fresh vegetables

This Puerto Rican pork stew—loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives—can easily be a part of your weeknight meal rotation.

This slow-simmered Southern classic uses just six ingredients (including water) to create rich, timeless flavor. 

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.