Vegetable
915 recipes found
Sheet-Pan Feta With Corn and Shishito Peppers
It takes fewer than 10 minutes for the broiler to deliver a complete meal of molten, salty feta, sweet corn and smoky shishito peppers. While grilling cheese with vegetables is common in Mexican and Mediterranean traditions, this indoor, sheet pan rendition catches all the juices and oozing cheese as the feta slouches and chars and the vegetables plump and caramelize. Red onion quick-pickled in lime juice and a flurry of herbs cut through the richness. Serve it straight from the pan with warm pita, tortillas, quinoa, orzo, avocado, tzatziki or refried beans. For a kick, add thinly sliced jalapeños or serrano to the red onions, or top your plates with pico de gallo or hot sauce.
Broccoli Rice With Eggs
This simple one-pot broccoli rice is a cozy weeknight option that will delight both adults and children alike. When cooking a simple bowl of rice, adding oil and salt to the cooking water is an easy way to bring indulgence, and, in Cantonese home kitchens, this is often a way to repurpose oil previously used for deep-frying. Oil imparts a silky mouthfeel to the rice while preventing the rice from sticking, resulting in slick, pearly, separated grains. Finely chopped, crisp-tender broccoli adds a fresh, subtle sweetness and hearty texture to the rice. Complete the dish with a hearty fried egg, drizzled with an easy soy sauce and oil seasoning to add savoriness that is not overly salty. If you’re lucky enough to have any leftover broccoli rice, it can easily be repurposed into fried rice.
Spicy Curried Potatoes
This is more a stir-fry than a curry in spite of the name, which, like the recipe, comes from “Classic Indian Vegetarian and Grain Cooking” by Julie Sahni (William Morrow, 1985). The potatoes get no sauce, just a coating of curry powder that adheres to their flesh as they crisp in the pan. Grinding your own curry powder is not strictly necessary, especially if you have a brand you like in your cupboard. But this is a very, very nice blend, unusually fragrant and nuanced. The quantities below will give you more than you need for the potatoes. Make half a batch if you wish, or make the whole amount and start thinking of things you’ll do with the rest.
Persimmon Salad With Glazed Walnuts and Feta
Here, firm Fuyu persimmons are used in a most satisfying seasonal salad that’s fairly easy to put together. First, you mix up a simple vinaigrette that gets a touch of sweetness from balsamic vinegar (a drop or two of honey wouldn’t be out of place). Then, it’s all tossed with chicories, like radicchio, curly endive or escarole, and homemade glazed walnuts and the result really feels like and looks like fall. Similar salads sometimes add blue cheese, but feta suits this one beautifully. And, if you can’t get persimmons, use pears.
Charred Broccoli With Anchovy Vinaigrette
Adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), this recipe is a celebration of charring food to extreme crispiness, embracing the briny flavor of anchovies and eating giant chunks of cheese. Peeling the tough outer layer from the broccoli allows you to cut extra-long florets that reach about halfway down the stem; deeply charring them gives them an almost smoky flavor. Cutting the Parmesan into large chunks instead of grating it gives the dish bulky, textural bites. A bold anchovy vinaigrette gives everything a bright and briny coating.
Roast Squash With Crispy Chickpeas and Feta
When it comes to squash recipes, butternut tends to get most of the attention. This recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), is an unabashed celebration of the lesser-used members of the squash family: delicata, acorn and kabocha. When roasted, all three have a dense and creamy texture, with stunning orange flesh that looks gorgeous stacked on a platter. Roasted chickpeas add a crispy crunch, and a mixture of lightly pickled shallots, cooling mint and salty feta will make you see squash in a whole new light.
Roasted Carrots With Mole Encacahuatado
If your love of peanut sauce knows no bounds, it’ll surely extend to this recipe, adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025). It’s inspired by a Mexican peanut mole that is traditionally served with chicken in the dish pollo encacahuatado. The term mole stems from the Nahuatl word “molli,” which means sauce or concoction. Mole — not just one dish but a whole category — is used in different ways: as a dressing or sauce for meats or roasted vegetables, or smothering enchiladas or rice. Here, this dark, intense peanut sauce is served with cumin-scented roasted carrots. Bunches of small carrots are ideal, as the carrot greens make an herby addition to the dish, but you can simply substitute fresh carrot tops with parsley, if your carrots are lacking.
Vegan Dan Dan Salad
Turns out, dan dan noodles work well as a salad, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), as the signature punchy sauce made with sesame paste and chile oil transforms nicely into an assertive dressing. Curly and chewy ramen noodles cling perfectly to the sauce, but you could really use any noodle you like, including instant noodles, udon or thick rice noodles. Adapt this salad throughout the year by adding seasonal vegetables such as mushrooms, broccoli, cauliflower, sugar snap peas, snow peas, spinach or green beans.
Coronation Cauliflower and Chickpeas
Served at a luncheon for the coronation of Queen Elizabeth II, coronation chicken (or Poulet Reine Elizabeth, as it was written on the official menu) is a salad of cold chicken coated in a creamy curry sauce. In this regal vegan take, adapted from my cookbook “Linger: Salads, Sweets and Stories” (Knopf, 2025), cauliflower and chickpeas step in for the chicken. While classic recipes typically feature cream and mayonnaise, coconut yogurt lightens things up and adds sweetness and a tropical tang that pairs well with the curry flavor. Dried fruit is a common addition to “coronation-style” dishes, with some recipes calling for dried apricots or raisins; this one opts for the former, along with optional mango chutney for liveliness and subtle spice. This salad tastes even better the next day — and any leftovers make a stellar sandwich — so feel free to prep ahead.
Spiced Chickpea and Lentil Salad
This chickpea salad, adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), mirrors the humble ingredients but standout flavors of harira, a North African soup that is steeped in tradition. Like the hearty tomato and legume soup it derives from, this salad is made from simple ingredients but achieves great depth of flavor by roasting the onions, celery and tomatoes with spices. It’s delicious as soon as it’s prepared, but like so many salads, this one keeps well, as its flavors continue to deepen over time.
Turnips With Whipped Pistachio Feta
Tender and juicy hakurei turnips, sometimes known as Japanese turnips, always feel like a treat. With a crisp flesh that is reminiscent of apples, they can be eaten raw, sliced thinly and adding a nice crunch to salads, or cooked, which coaxes out a buttery flavor. That said, if you can’t find hakurei turnips, radishes will do, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories” (Knopf, 2025). Pan-frying turns turnips juicy, tender and extremely easy to eat. The whipped pistachio feta is joyous: creamy and nutty, a perfect base for not only these turnips, but also for just about any roasted vegetable. If you can find a vegan feta that you like, use it here, as it works just as well as dairy-based feta. If your turnips have tops, reserve them to use in this salad. Turnip greens are mild and crisp, similar in taste to bok choy, and can also be stir-fried, so never throw them away.
Sheet-Pan Ratatouille With Crispy Chickpeas
This colorful, vegetable-filled dish has all the flavors of ratatouille but requires a lot less work to get there. Instead of standing at the stove to cook the eggplant, zucchini, tomatoes and peppers individually, they’re roasted all together on a sheet pan until they caramelize and collapse, turning silky and sweet. Spiced chickpeas are added to the oven halfway through cooking, giving them a chance to crisp up. Sprinkled onto the vegetables just before serving, they add protein and a delightful crunch.
Parsnips With Miso and Parmesan
Parsnips roast beautifully, their edges caramelizing as they soften and sweeten in the heat. Here, they’re paired with a quick miso-lemon dressing that provides sharp notes, bolstered by crisp golden garlic and thyme warmed in oil. A final layer of arugula and Parmesan, peppery, salty and bright, continues the contrast. What starts as a simple sheet-pan roast vegetable gets lifted until complete; depending on its company, it becomes the perfect side dish, or even a warm stand-alone salad.
Tofu and Broccoli
Salty with soy sauce and spiced with fresh ginger, this tofu and broccoli dish captures the comforting flavors of your favorite takeout, but can be made fresh, with minimal effort, at home. It comes together in no time and is incredibly satisfying. Tofu lightly tossed in cornstarch and then crisped up absorbs the simple soy-and-sugar glaze to create the most satisfying texture. And the lightly charred broccoli only deepens the flavor. Serve it over a bed of steamed rice for an inexpensive dinner that is as quick as it is delicious.
Coconut Creamed Spinach With Chicken Thighs
In this creamed spinach skillet dinner, the nostalgic steakhouse side takes center stage. For a lighter, streamlined version, canned coconut milk replaces the rich dairy elements like cream cheese, milk or heavy cream. The sauce follows in the footsteps of a classic béchamel sauce, with some ingredient changes made along the way, like using schmaltz instead of butter for the roux and replacing the whole milk with creamy coconut milk. Enriched with shallots and garlic, and spiced with a dash of nutmeg, the sauce is then mixed with thawed frozen spinach. After simmering the seared chicken thighs in the coconut creamed spinach, they get broiled with a sprinkle of coconut flakes, which bring a boost of texture and cohesiveness to the dish. Serve with toasted bread for a comforting weeknight meal.
Miso Eggplant Salad With Chickpeas
The flawless flavor pairing found in the popular Japanese dish miso-glazed eggplant serves as inspiration for this bold and textural salad. For high-temperature roasting, cutting the eggplant into chunky pieces optimizes golden, crisp edges with a buttery and silky interior. The vinaigrette is a standout, punchy from the ginger, intensely savory from the miso, with a sweet hum from the mirin. The simplicity of a salad founded on just eggplant and chickpeas makes this an excellent weeknight option, but there are also many ways to add more heft: Incorporate a few handfuls of spinach, add some pan-fried or baked tofu, or toss with some cold soba noodles.
Crispy Beans and Juicy Tomatoes Over Tahini Yogurt
Pantry ingredients – canned beans, garlic and olive oil – turn into a satisfying plant-forward weeknight dinner thanks to the magic of a hot oven. Roasting beans transforms them from soft to shockingly crisp while cherry tomatoes, even out-of-season supermarket ones, morph into glistening, juicy pops of sweetness. While the oven works its charm, whip up a creamy tahini-yogurt sauce brightened by lemon and garlic. The cooling yogurt with warm tomatoes and crispy beans makes for a fun contrast of textures and temperatures. Top it off with arugula dressed with the sweet, garlicky tomato juices and scoop up everything with crusty bread. If you don’t have good yogurt, this meal is also excellent served over Whipped Tofu Ricotta. (Watch Nisha make this recipe on YouTube.)
Pommes Dauphinoises (Creamy Potato Gratin)
A perfect dish to ease the transition from summer to fall to winter, this satisfying and comforting gratin can easily be the centerpiece of your meal, served with a bright, plucky salad and some roasted vegetables. As the colder months approach, it can be served more traditionally as a side dish to braised or roasted meat, providing a truly sturdy winter or autumn meal. However you choose to serve it, it brings a sophisticated yet superbly cozy touch to any table.
Eggplant, Chickpea and Tomato Curry
The texture of raw eggplant is quite spongy, which is a key indicator of its remarkable ability to absorb flavor. For this reason, eggplant is an excellent ingredient for curries. Here's how this recipe proves that theory: Planks of seasoned eggplant tumble through a base of curry-infused olive oil and golden-brown onions. While the eggplant drinks in the flavors, tomatoes break down entirely to join the pool of sauce, contributing both sweetness and a light acidity. To finish the dish, a big spoonful of vinegar does something imperceptible but important, adding a cheerful quality, as do the fresh-tasting sliced scallions. Though this recipe welcomes just about any curry powder, Caribbean curry powder is preferred thanks to its warm spices like allspice, cloves and ginger, which pair particularly well with the eggplant, tomato and potato mix.
Tomato and Burrata Salad With Chile Crisp
Tomato and burrata couple up nicely for a light summer meal, and they get an instant makeover with the addition of chile crisp. A powerful weeknight tool, the condiment is made with a heady mix of spices suspended in a fiery red oil, brimming with complexity and umami. In this recipe, the chile crisp both seasons and dresses the salad. Every brand of chile crisp will vary in spice, heat and saltiness, so vary the amount accordingly. The spicy oil is tamed by the milky, buttery burrata, though you could also substitute with fresh mozzarella or ricotta. Be generous with the cilantro, as it brings a bright, floral note to the tomatoes. This makes an excellent main-meal salad served with bread, or can be enjoyed with noodles or pasta.
Zucchini Butter Pasta
Make a dent in your glut of summer zucchini with this weeknight-friendly pasta. Grating the zucchini, a technique embraced by Julia Child, allows it to become so tender that it melts into the buttery, cheesy sauce. Cooking the zucchini with vegetable stock over low heat highlights the fruit’s sweetness and prevents it from caramelizing, giving the sauce a creamy rather than charred finish. Once the butter and Parmesan are added, give the mixture a good stir to encourage the zucchini to melt into the liquid. As always with zucchini, its mellow earthy flavor lays dormant until it is seasoned, so be generous with salt, pepper and lemon juice.
Vegetarian Tomato Mapo Tofu
Mapo tofu, the classic Sichuan dish that is now a Chinese American staple, receives a summery twist with the addition of tomatoes. Its signature tingly and assertive flavors are intensified by the umami tanginess of tomatoes, which also add a hint of fresh acidity. When you add the tofu, it will look like there’s not enough liquid, but rest assured, the tomatoes do break down during the cooking process, providing a soupy base. Not all brands of doubanjiang are created equal, so look for ones that come from Pixian, in Sichuan, as they tend to be the most flavorful thanks to a long period of fermentation under sunlight, resulting in a reddish-brown color with a deep and complex umami.
Fresh Corn and Black Bean Salad With Corn Chips
This superquick corn and black bean salad is enlivened with crackly corn chips, in the spirit of salads like fattoush, panzanella and crispy noodle salad. When corn is at its peak, its subtly sweet raw kernels are plump and juicy, and the perfect addition to salads. Corn pairs beautifully with earthy black beans and this sprightly cumin-lime vinaigrette. The corn, black beans, cilantro and vinaigrette can mingle up to 4 hours ahead, so this make-ahead dish is perfect for a picnic, potluck, cookout, or simply dinner. For best results, toss in the corn chips and avocado just before serving.
Chakalaka (South African Vegetable Relish)
Chakalaka is an easy way to make the best of seasonal ingredients. A versatile dish, forgiving in all the right ways, this quick South African staple is hearty on its own, yet it can accompany almost anything, and can last for 10 days in the fridge. But all that generosity comes with some constraint: Balancing flavors here is a discovery, as you figure out how to adjust ingredients to your preference. Typically served with grilled meats or fish, it can be an easy way to have vegetables with every meal. Serve on toast, alongside a jammy egg, over pita with hummus or enjoy spoonfuls in a bowl by itself.