Vegetables
1337 recipes found
Grilled Chicken and Corn With Tartar Butter
This entire meal is cooked on the grill and celebrates summer’s sweet corn and earthy okra, which pick up a light charred flavor. (Be sure to choose okra that are firm and unblemished.) The tartar butter — inspired by tartar sauce and spiked with tangy pickles, zesty capers and fresh parsley — brightens the smoky grilled chicken and vegetables. Should you have any leftover butter, refrigerate or freeze it for later use: It makes a great topping for baked potatoes, steamed vegetables or roasted cod.
Chiles Anchos Rellenos de Queso
Well known in Mexico and the United States, chiles rellenos are most often thought of as featuring charred, batter-fried and stuffed fresh poblanos, but dried chiles are also commonly used. Dried poblanos, called anchos, are similar in texture and flavor to dried apricots but with a smoky, slight spicy finish. Soft, pliable and mildly sweet, they can be stuffed without having to be charred and peeled.
Piperade
Green peppers are featured in many traditional Basque dishes. This piperade can be served as a main dish, usually with the addition of ham; a side dish, or a condiment.
Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime
Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don’t be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.
Grilled Ratatouille With Crostini and Goat Cheese
Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs. The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same.
Tuna Mushroom Burgers
I have always had a weakness for tuna burgers, and I like these even more than the classic all-fish burger because the mushrooms assure a moist texture. They are inspired by a recipe by Clifford Pleau, which was presented at the 2015 Worlds of Healthy Flavors conference. If you use sushi-grade tuna for these burgers you might want to just sear them on each side to get a rare, sushi-like interior. If you use ahi tuna, you could still cook them rare, or cook them for about 2 minutes on each side. This will produce a burger that is more well done but still nice and moist. The burgers are delicious either way. Don’t use a food processor to chop the tuna; finely chop with a knife or a cleaver. The texture will be too pasty if you use a food processor. I found that the punch of the wasabi paste dissipated when the burgers were cooked, so add more if desired.
Roasted Cauliflower, Paneer and Lentil Salad
The Indian cheese paneer doesn’t typically show up in salads, but this one from food writer Nik Sharma’s cookbook, “Season,” involves cutting paneer into cubes and roasting it alongside cauliflower for about 25 minutes (though doing so for longer wouldn’t hurt). Paneer maintains its structure in heat, so its skin will come out of the oven charred, its insides still soft. You’ll stir the paneer and cauliflower with green and black lentils, cooked and drained, and scallions, resulting in a pleasing jumble of textures. Drizzle it with a cilantro-lime dressing, which gives the salad a tart kick.
Grilled Summer Beans With Garlic and Herbs
Green beans don’t number among the vegetables we normally grill — eggplants, onions, peppers, zucchini — but there’s something about the high, dry heat of the fire and the gentle scent of smoke that heightens their snap and natural sweetness. But how do you grill a vegetable so slender it seems doomed to fall between the bars of the grate? The secret is to use a meshed grill basket, which lets enough fire through to char the beans and enough smoke through to perfume them. The New York chef Missy Robbins grills Romano beans (a.k.a. flat or pole beans), whose shape maximizes the surface area exposed to the fire. If unavailable, substitute conventional green beans or haricots verts. The Italian inspiration for this dish is evident in the garlic, basil, mint and extra-virgin olive oil, but grilling the beans over a wood fire, instead of boiling, is uniquely and distinctly American. If necessary, you can use charcoal rather than wood; a gas grill is fine if that's what you have.
Crispy Smoked Shiitakes
Most vegetable charcuterie involves several days of curing and smoking, but these crispy smoked shiitakes — mushroom bacon, if you will — can be made from start to finish in less than a half hour. The recipe comes from a terrific vegan restaurant in Washington D.C., called Fancy Radish, by way of the chef and co-owner Rich Landau. It involves a two-step process: First you fry thinly sliced shiitakes to make them crisp, then you smoke them to make them taste like bacon. You can do the smoking in your smoker or a charcoal grill, or indoors with a handheld or stovetop smoker. You’ll love the crisp crunch and rich, baconlike mouthfeel, with a smoky flavor that’s similar to bacon’s but with distinct mushroom overtones. Make shiitake crispy smoked shiitakes for a vegan snack or BLT, or serve it with eggs if you eat them.
White Bean Salad With Roasted Cauliflower
This is the kind of substantial salad that’s nice to have on hand, no matter the occasion. If you have time, it’s best made with large dried white beans, such as cannellini, simmered at home. (It’s great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Glazed Grilled Carrots
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
Larder’s Smoked Carrots With Roasted Yeast
Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root “meat sticks” alongside house-cured pancetta, pastrami and bresaola. His passion for — and obsession with — koji, the miracle spore used by the Japanese to turn soybeans into soy sauce and miso, runs so deep, he not only gave a TED Talk on the topic, he wrote a whole book about it, “Koji Alchemy” (Chelsea Green Publishing, 2020). Most of his vegetable charcuterie involves a complex curing, smoking and aging process, plus fermentation with koji, but these carrots can be smoked from start to finish in about an hour. The roasted yeast rub gives them an otherworldly flavor that’s smoky, malty and absolutely unique.
Fillet of Salmon With Vegetable Bouillon And Littleneck Clams
Cashew Chicken
Cashew chicken dishes have long been a classic of American Chinese cuisine. But Andrew Chiou and Tim Ma, the co-owners of Lucky Danger in Washington, D.C., have noticed it fading from menus in the area. According to Mr. Chiou, the dish is all about textural contrast: the crisp, battered chicken that’s been tossed in a thin, sweet-and-savory sauce; crisp-tender vegetables like celery, as well as softer straw mushrooms; and, of course, the satisfying crunch of cashews. Their version is similar to the famous, deep-fried cashew chicken dish popularized by the chef David Leong in Springfield, Mo., in the 1960s. Enjoy it alongside other dishes as part of a multicourse meal, or just with steamed rice.
Chicken and Mango Soba Salad With Peanut Dressing
Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they’re given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that’s also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.
Broccoli and Scallions With Thai-Style Vinaigrette
Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you’re lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.
Skillet Mustard Chicken With Spinach and Carrots
In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That’s all you’ll need to make it a satisfying meal.
Salmon Fillets Braised In Red Wine
Braised Lamb Shanks With Lemon
Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.
Creamy Braised Chanterelles and Potatoes
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.
Soba Noodle and Steak Salad With Ginger-Lime Dressing
Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.
Beet and Goat Cheese Salad
Moroccan-Style Carrot Salad
Smoky Eggplant Croquettes
By placing whole, unwashed, plain and naked globe eggplants directly onto the stovetop burner grate and letting them burn until charred, hissing and collapsed, you bring a haunting smokiness and profound silkiness to the interior flesh that will have you hooked for the rest of your life. This way of cooking eggplant is a revelation in itself — easy, yet exciting and engaging — and requires nothing more of the home cook than a little seasoning at the end to be enjoyed, as is. But biting into a warm, crisp, golden fried croquette with that smoky, silken purée at its center is what restaurant-level complexity and satisfaction is all about. One key ingredient, but 11 steps to prepare it — that about sums up the difference between home cooking and restaurant excitement.