To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese...
Author: Sarah Jampel
Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with...
Author: Melissa Clark
In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge. This...
Author: Julia Moskin
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care...
Author: Melissa Clark
This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or...
Author: David Tanis
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut...
Author: Priya Krishna
Cooking ratatouille on a sheet pan in the oven isn't just easier than cooking it in a pot on the stove, it's also better: richer and more deeply caramelized...
Author: Melissa Clark
Collard greens are a common dish in many African American households, and are especially important during New Year's celebrations. In folklore, the greens...
Author: Kayla Stewart
A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for...
Author: Melissa Clark
Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It's perfect for a festive brunch,...
Author: Yotam Ottolenghi
Piccata sauce - that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor - is not just for chicken or swordfish....
Author: Hetty McKinnon
Crisp yet fork-tender roasted vegetables get a spirited lift from a lively romesco sauce made with just a few ingredients. Each plays an important role:...
Author: Yewande Komolafe
I love the way the bulgur swells and fluffs after you let this comforting, nourishing dish sit once it's cooked. In fact, I liked the leftovers even more...
Author: Martha Rose Shulman
In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge. This...
Author: Julia Moskin