Vegetable
The British Trick to Boiling Potatoes in Half the Time
They've got it all figured out over there.
What to Cook This Weekend: October 12–14
Getting into autumn with squash, soup, and cinnamon buns.
Pressed Broccoli Rabe and Mozzarella Sandwiches
These sandwiches are a vegetarian cross between a New Orleans–style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich.
How to Bake Pumpkin Seeds and Win at Fall Snacking
You probably don't want to eat a Jack-O-Lantern. But the seeds are a whole other story.
Manchurian Green Beans With Tofu
The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.
Costa Rican Breakfast Bowl
Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.
Leek-Top Baking-Sheet Hash
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.
Make-Ahead Chicken Freezer Packets
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Spicy Gluten-Free Hush Puppies
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
What to Cook This Weekend: October 5–7
It's time to start buying all the apples and squash you can.
This Dreamy Delicata Squash Pasta is October's #EpiRecipeClub Pick
There's brown butter. There's cheese. There's no reason to leave the house.
23 Pancetta-Packed Recipes
The cured Italian meat has a way of working magic no matter where it goes, from Brussels sprouts to bread stuffing.
Chuck Eye with Carrot Top Salsa Verde
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!
Vegetable Frittata With Asiago Cheese
At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.
Cauliflower with Almond Aillade
Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn’t matter if it breaks—carry on and it will all come together when it hits the hot cauliflower and a little water.
20 Different Types of Peppers and Their Delicious Uses
From spicy to sweet, these are the peppers that flavor dishes around the world.
83 Vegetarian Dinners to Try This Fall
These easy-to-cook meat-free dinners are weeknight winners.
