While the weather is still cold, vegetables remain some of the most rewarding ingredients to cook. Winter squash turns silky and sweet, brassicas crisp up in high heat, while greens and root ...

Spring is the best time to be a vegetarian. The produce speaks for itself. The recipes below highlight the season's best: Asparagus, peas, ramps, carrots, mushrooms, and greens take center stage. That ...

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy sides, ...

When you're craving a dish that feels cozy but still offers all the nutrients you need to feel your best, roasted vegetables are the way to go. They often taste richer and more complex than their raw ...

Bursting with layers of flavor and texture, these recipes use the powers of cheese to enhance humble cruciferous veggies, like broccoli, cabbage, and kale.

Creamy risottos, earthy frittatas, and salad upon salad, these spring recipes are more than just side dishes. Here you'll find spring dinner recipes for weeknights and special occasions alike.

Root vegetables abound this time of year — multicolored beets, gnarly-looking celery root, ubiquitous carrots and more. These recipes from our archives make this produce shine. It’s easy to fall into ...

Fact: We should all be eating less meat for the health of our bodies and our planet. But I'm not here to yuck your yum, so let's focus on what's in the pages of this special issue rather than what's ...

Cozy up with these nutrient-rich, warming winter vegetable recipes that come together in 30 minutes and require minimal prep. Flat lay of rice and raw vegetables about to be cooked into a meal At the ...

Set the oven or the Big Green Egg for indirect cooking with a convEGGtor at 400°F. Spread the pat of butter and olive oil in the cast iron skillet. Slice sweet potatoes, parsnips, and beets into thin ...

Call them the vegetable whisperers. Sarah Hymanson and Sara Kramer are the two produce-obsessed chefs behind Kismet restaurant in Los Feliz, the growing chainlet of Kismet Rotisserie takeout shops ...