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Vegetables

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Peas

How to Roast Carrots to Perfection

Make Tomato Butter and Use Up Your Leftover Tomato Paste

Tomato Purée vs. Tomato Paste: What's the Difference?

Easy Vegetable Recipes

Ginger- and Molasses-Glazed Root Vegetables Recipe

Root Vegetables

Ginger- and Molasses-Glazed Root Vegetables

Garlicky Haricots Verts with Hazelnuts Recipe

Garlicky Haricots Verts with Hazelnuts

Beet Salad with Preserved Limes Recipe

Roasted Beet Salad with Greek Yogurt and Preserved Limes

Vegetable Posole Recipe

Mushroom-Chickpea Pozole

Red Palm Oil–Confited Alliums with Ginger-Lime Vinaigrette

Red Palm Oil–Confited Alliums with Ginger-Lime Vinaigrette

Sweet Potato Gyoza with Beet Puree Recipe

Sweet Potato Gyoza with Beet Puree

Sausage Stuffed Artichokes with New Potatoes Recipe

Sausage-Stuffed Artichokes with New Potatoes

Charred Eggplant Recipe

Charred Eggplant with Burrata and Pomegranate-Walnut Relish

Acorn Squash Saltimboca Recipe

Acorn Squash Saltimbocca

Sides, Soups & More

Is Kimchi Vegetarian?

Cheese Sauce over Cauliflower

How to Break Down Cauliflower, Broccoli, and Romanesco

The Best Way to Dice a Tomato, According to a Pro Chef

What Is Broccoli Rabe?

How to Cut and Peel Butternut Squash

What Is a Rutabaga—and What Should You Do With It?

Everything You Need to Know About Kimchi, the Korean Superfood

How to Salvage a Bag of Carrots That Are Past Their Prime

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