Vegetables
1337 recipes found
Old-Fashioned Scalloped Corn
Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.
Zucchini With Basil Oil And Mint
Seared Shishito Peppers With Corn and Japanese Curry
Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It’s an intense, rich side dish for roast chicken, pork or a full-flavored fish like salmon or mackerel. If it’s not corn season, substitute frozen corn and shave a minute or two off the cooking time. In either case this dish comes together in a flash.
30-Vegetable Soup
Yankee Pot Roast
Despite the hours it requires, pot roast is extremely easy to prepare because it needs little tending while it cooks, and it produces satisfying food for a crowd or for several meals, often both. That it calls for relatively inexpensive cuts of beef is also in its favor.
Nick Nethongkome's Thai-Style Cucumber Salad
Diane Judge's New England Boiled Dinner
Linguine With Spring Vegetables
Cauliflower Rice
Cauliflower is a kitchen chameleon that’s available at most every grocery store year-round. Once pulverized into granules, it becomes a weeknight savior, keeping in the refrigerator for nearly a week and stepping in easily for normal rice. For the most flavorful cauliflower rice, use a little fat; add alliums like onion, garlic and scallions; and roast it instead of steaming or sautéing it, so the raw edges caramelize. Pop the little florets into the oven while you make the rest of dinner, then serve it as you would rice: with curry, a stir-fry, a protein and a vegetable, or just an egg on top. Cauliflower rice is also very amenable to having flavors added before or after roasting (see some ideas in the recipe below), or simply being eaten raw, dressed like a salad.
Scallop And Sole Ragout
Rolled Fillets of Sole a la Nage
Clam-stuffed Sole Fillets (Filets de Sole Farcis aux Clams)
Braised Lamb Shanks
Sweet and Tart Yellow Tomatoes
Anne Theoharous's Roast Leg Of Lamb A La Grecque
Sanya Timmons's Leg of Lamb
Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise)
Sea Bass in a Salt Crust From Île de Ré
Basic Vegetable Broth
Potato Lasagna With Wild Mushrooms And Herb Sauce
Steak Salad With Vegetables
This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.
Chicken Soup (Aunt Mary’s Penicillin)
Mary Stacey shared this chicken soup recipe with The Times in 1990. The then 76-year-old aunt of Curtis Sliwa, of the Guardian Angels, made it regularly in her Howard Beach home, carrying the soup to Mr. Sliwa as he patrolled the subways. Mrs. Stacey believed that the magic of chicken soup is unleashed only when the carrots and onions are mashed into the broth. Strained, it makes an excellent broth for a myriad of soups. The strained broth can be frozen in small containers for future soups or in ice-cube trays to use in sauces.
French String Beans With Crushed Tomatoes