Vegetable Recipes

Gnocchi with pomodoro sauce is a simple yet incredibly satisfying combination. In this recipe, which chef Eric Lees used to make at Spiaggia in Chicago, easy-to-make gnocchi made from russet potatoes, Parmigiano-Reggiano, and egg yolks are paired with a buttery tomato sauce laced with fresh basil. Lee uses a potato ricer to make the gnocchi, but if you don't have one, grate the cooled potatoes on the small holes of a box grater for a similar texture. "I absolutely love this dish and could eat it every day," says Rachael Lowe, former beverage director of Spiaggia and a 2016 Food & Wine Sommelier of the Year. To make a dinner of gnocchi with pomodoro sauce really special, suggests Lowe, serve it with a good wine: "I love to drink the Piombaia Brunello di Montalcino 2015 with it; on the palate, the integrated-yet-present acidity balances out the racy tomato sauce, while the slightly grippy tannins cut through the richness of the gnocchi."

A smoky, mildly-spicy romesco salsa seeps into the filling of charred cauliflower florets in this well-balanced vegetarian taco. Pine nuts add crunch and richness to each bite. "Before we opened our restaurant, my husband, Edgar, and I were newly self-employed and looking for ways to stay afloat," says Sara Mardanbigi, co-owner of Nixta Taqueria in Austin, a 2020 Food & Wine Best New Restaurant, who shared this recipe. "We started hustling Airbnb Experiences at our house with cooking classes. One of the most-popular items guests raved about was the romesco salsa. Once Nixta opened, we ran the cauliflower taco topped with romesco salsa as a seasonal option, and then, because it was in such high demand, we made it a menu staple. To this day, we'll get Airbnb guests coming by to see our taqueria baby in real life — and to try the cauliflower taco, of course!"

Chef Lara Lee's Perkedel Jagung are all about the sweet, tender corn. Packed with fresh or frozen kernels and layers of flavor from fresh ginger and shallots, fragrant Makrut lime leaves, and floral ground coriander and cumin, these fried treats are delicious served with a balancing spicy Tomato Sambal.

Charred and stuffed, New Mexico’s signature pepper takes chiles rellenos to the next level.

Fall in love with these fun fungi—and learn to grow, store, select, and clean them while you're at it.

One woman goes deep in an exploration of her favorite fall fungi.