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 melts and sizzles. Pair it with something a bit...
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 a piquant mix of anchovies, walnuts and Parmesan,...
Author: Melissa Clark
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 when adding the mustard seeds to the skillet - they...
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 warm as a nearly vegetarian main course with rice...
Author: David Tanis
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 in flavor. To make it, the vegetables are slicked...
Author: Melissa Clark
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 squash. Normally roasted, butternut squash...
Author: Priya Krishna
Collard greens are a common dish in many African American households, and are especially important during New Year's celebrations. In folklore, the greens represent dollar bills, and the more you eat,...
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 richness and crusty bread to round things out....
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, as it's filling enough to keep you going until...
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. It's also a zesty anchor for roasted vegetables....
Author: Hetty McKinnon
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 recipe holds on to the crunch by transforming each...
Author: Julia Moskin
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: Roasted red peppers form the base of the sauce,...
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 than the freshly made dish. I also love the lemony...
Author: Martha Rose Shulman