Vegetable Recipes

Most Recent

The Pandemic Can't Stop Hatch Chile Season

Popular in New Mexico, Texas, and Colorado, green chiles are the best harbingers of fall.

Sautéed Green Beans with Toasted Benne Seeds

Cookbook author and chef Alexander Smalls toasts benne seeds, or white sesame seeds, before stirring them into the beans to add layers of toasty, nutty flavor that permeate the whole dish. Covering the pan for part of the cook time delivers tender green beans and perfectly cooked garlic.

Succotash Is the Best Way to Eat Corn Off the Cob

 A gorgeous side dish or main course for late summer and early fall, this succotash combines sweet corn, shiitake mushrooms, and sugar snaps.

Sautéed Cavolo Nero with Nut Butter and Ricotta Salata

A trio of freshly toasted nuts blend into a nut butter with a silky and creamy base that still has plenty of crunch from the finely chopped nuts. A bright splash lemon juice, and salty, ricotta salata round out this simple but rich braise. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.

More Vegetables

He Always Called Me Pickles

Writer Kim Kelly reflects on her love for her ex-Marine, steelworker, farmer grandfather—and his love for pickles.