Vegetables
1337 recipes found
Roasted Vegetable Galette With Olives
The natural sugar in the vegetables caramelizes during roasting, giving this tart from Eating Well magazine an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables – eggplant, bell peppers, zucchini – and cheeses like fontina or Jarlsberg, just be sure to cut the vegetables uniformly (about 3/4-inch pieces).
Braised Crisp Pigs’ Feet With Radish and Shaved-Vegetable Salad
Rustic Rancho Gordo ‘Yellow Eye’ Bean Soup
Fergus Henderson’s Trotter Gear
Trotter gear? The British chef Fergus Henderson calls it that – an unctuous and shockingly delicious jellied broth made from pigs’ feet, vegetables and Madeira that imparts an intensely flavorful, lip-sticking quality to any stew or soup to which it is added. He gave The Times the recipe in 2009. It is project cooking at its most exciting and slightly ridiculous – a four- or five-hour process that yields 6 or so cups of glory to punch up any recipe for beans that you have on hand, elevate a beef-and-Guinness pie to extraordinary heights, make fantastic an otherwise benign casserole of baked chicken thighs. Friends and family will ask: What’s the secret ingredient? Say nothing until well after all the plates are cleared.
Green Beans With Ginger and Garlic
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.
Oliver’s Chicken Stew
Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf. Tiny little star pasta (stellini) make it unbearably charming, and a good squeeze of lemon juice brightens it all up. Serve it over slices of toasted Italian bread for the ultimate in comfort food.
Roasted Brussels Sprouts With Garlic
This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone. Discover more ideas for the big day in our best Thanksgiving recipes collection.
Spiced Sweet Potato Pudding
Cucumber Spaghetti, Strawberry Purée and Crushed Olives
Butternut Squash Stock And Soup
Moroccan Beet Salad
Roasted Cauliflower
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does, but it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can also be part of an antipasto of roasted vegetables, or as an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Linda McCartney's Vegetable Soup
Jacques Pépin's Stuffed Peppers
In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.
Sautéed Spinach
This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.
Vegetables Cakes With Red-Pepper Coulis
Basic Fish Stock
Pierre Franey's Tabbouleh
Sorrel Soup With Hard-Boiled Eggs
South American Turkey Hash
Mixed Vegetables Of Summer
Hot Onion Rings
What’s better than a big platter of blazing-hot onion rings? We can't think of a thing. For best results, use sweet onions like Vidalia or Walla Walla in this recipe. The sweetness of the onions pairs well with the spice of the cayenne.
Braised Beef Brisket