Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals to pull off and dip into the lemon butter. This...
Author: Melissa Clark
Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains change color as they ripen: They are firm...
Author: Kiera Wright-Ruiz
Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into pungent...
Author: Melissa Clark
These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and...
Author: Colu Henry
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth...
Author: Emily Fleischaker
Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid softens and flavors...
Author: Julia Moskin
Most vegetable charcuterie involves several days of curing and smoking, but these crispy smoked shiitakes - mushroom bacon, if you will - can be made from start to finish in less than a half hour. The...
Author: Steven Raichlen
If you've had the pleasure of eating your way through a bucket of Maryland blue crabs poured out onto newspaper, you've probably had Old Bay seasoning. It's a blend of celery salt, black pepper, crushed...
Author: Emily Fleischaker
Cacio e pepe is a traditional Italian pasta made with pecorino, Parmesan, black pepper and a little pasta cooking water. These cobs borrow the flavors of the traditional dish, but the cheese sauce is not...
Author: Emily Fleischaker
As this recipe proves, lime juice, fish sauce and sugar is a powerful combination you should commit to memory. Traditionally, those three ingredients form the base of several classic Thai and Vietnamese...
Author: Emily Fleischaker
Garden-grown summer cucumbers are ideal for this easy salad, but even hothouse cucumbers are vastly improved with this zesty treatment. The sumac powder can be found at Middle Eastern groceries or online...
Author: David Tanis
What's better than a big platter of blazing-hot onion rings? We can't think of a thing. For best results, use sweet onions like Vidalia or Walla Walla in this recipe. The sweetness of the onions pairs...
Author: The New York Times
Zucchini's inherent versatility is well known. It shows up in pastas, vegetable stews and can even be pickled. In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery...
Author: David Tanis
These vegetable-packed fritters are crispy around the edges and tender in the center. Delicata squash has a thin skin that can be left on, adding color and a dose of nuttiness. Corn adds pops of sweetness,...
Author: Kay Chun
Anyone avoiding dairy might notice that corn on the cob served at cookouts usually comes slathered with butter. This vegan alternative uses coconut oil to add richness, lime juice for a little acid, and...
Author: Emily Fleischaker
This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more blue cheese crumbles. There are people in this...
Author: Emily Fleischaker