Vegetables
1337 recipes found
Haricots Verts Salad
Fresh Corn Salad
Rick Moonen's Cioppino
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
The court bouillion
Italian Pot Roast (Stracotto)
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it’s seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.
Roasted Winter Tomatoes
This recipe is designed to be used with the watery, mealy tomatoes you find at the market in the depths of winter. I like to use cherry tomatoes for this recipe, but anything will do. The method couldn't be easier: cover those sad tomatoes in oil, add ginger, garlic and basil, and pop them in the oven for about 2 hours. With that, your tomatoes are suddenly juicy and flavorful and exciting again. Refrigerate or freeze them for later use; you can serve them with pasta, on toast with whipped feta, on bagels with cream cheese. Or you can make a delicious tomato soup with them, or turn them into a coconut curry sauce that can go over fish, tofu or rice, and is guaranteed to blast your seasonal affective disorder to bits. And save that cooking oil too, which you can store in the fridge for up to 2 weeks. Use it as you would any normal olive oil, except it’s so much more delicious. Taste it and try to avoid guzzling the entire bowl.
Brussels Sprouts With Mustard, Apples and Caraway
Monkfish With Meat Sauce
Charcoal-Grilled Stuffed Quail
The chef Bill Neal, of Crook’s Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family’s preoccupation in their small farming community near Gaffney, S.C. “Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking.”
Brown Buttered Corn
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.
Cucumber Salad With Seaweed
Braised and Roasted Chicken With Vegetables
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch. You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process. Stay away from the water-pumped monsters, please; the point is to find a bird that tastes like something. The dish will serve at least four people — six, if you add a couple of sides.
A Basic Preparation for Snails (Escargots au court-bouillon)
Beets With Orange Vinaigrette
Corn Salad
Yogurt Carrot Cucumber Salad
Corn with Aromatic Seasonings
This is an easy, perfumed, stir-fried dish that can be made with fresh or frozen corn from Madhur Jaffrey, the renowned Indian cookbook author. Corn and heavy cream are infused with a jumble of whole Indian spices like mustard seeds, cardamom pods, cloves and cinnamon stick, as well as fresh ginger and green chiles.
Shaved Fennel And Wild Mushroom Salad
Leftovers Deluxe The Tuscan Way Ribollita
Veal Broth
Beets, Corn and Tomatoes In Red Wine Vinaigrette
Green Bean Salad With Chickpeas and Mushrooms
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Garden Vegetable Gratin
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
