Vegetable Recipes

Most Recent

Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts)

This versatile recipe from Danielle Chang's Lunar New Year celebration works with most tender leafy greens—including baby bok choy and choy sum (flowering cabbage)—so pick whatever looks best at the market. Once it is swirled into the garlic-scented oil, the fermented soybean paste adds a layer of savory pungency.

Tomato-Chardonnay Vinegar

With bright sweetness from tomatoes and a savory, robust finish from garlic, this mild, lightly acidic vinegar is ideal for finishing dishes. Drizzle over vegetables, soups, or fish.

Creamy Polenta with Burst Cherry Tomato–and–Red Wine Ragout

Laced with ribbons of hearty greens, Julia Sullivan’s savory garden tomato ragout pops with bright flavor, the perfect accompaniment to a canvas of creamy polenta. The polenta is cooked with milk for a comforting vegetarian main. Garlic and basil punch up this modern classic; it’s an easy addition to your weeknight rotation.

Carrot Cake Marmalade with Yogurt and Fresh Fruit

At Molly’s Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford’s marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.

More Vegetables

Oto (Mashed Yam Patties)

Puna yam (not to be confused with sweet potato) is the star of this Ghanaian dish often served on wedding days. Puna yams are starchy; it’s essential to avoid overcooking them in order to make shaping the patties easier. Their unique texture and flavor make them worth seeking out for this recipe; see sourcing info below.

Grilled Verona Radicchio with Bottarga and Wild Apple Molasses

A drizzle of tart apple molasses tames this elegant starter of charred radicchio stuffed with butter and bottarga. Radicchio rosso di Treviso can be substituted for Verona, but keep in mind that the head and leaves are less compact.

This Holiday Root Vegetable Gratin Couldn't Be Creamier

David McCann layers root vegetables into this riff on a holiday classic.