My how times have changed. It used to be that vegetables were either only considered a side dish or something those strange hippy vegetarians were always gushing about. Today vegetables are increasingly becoming the star of the meal and well the vegetarian and vegan life style is much more main stream (we love these healthier options). Here you'll still find your share of tasty vegetable side dishes but you will also find main courses that are spilling over with flavor.
Risotto requires a bit of attention—you have to love to stir to make a risotto that’s properly creamy with just the right amount of al dente toothsomeness—but it’s often made from pantry basics and
While these tostadas do require a bit of time in order to allow the butternut squash to roast, this dish is ultimately simple and delicious with balance and savory sweetness and just a bit of spicy
This is one of the easiest recipes you’ll ever make. It’s fast, it’s fresh, and it delivers deeply satisfying, umami flavors with herbaceous notes and just a bit of heat.
Most of us are familiar with rollatini, planks of eggplant that are breaded and fried, stuffed with cheese, and then baked with marinara sauce, almost like a deconstructed parmesan.
This recipe does double duty. On its own, it makes a delicious pot of jollof rice that you can eat and enjoy, with some fish or fried plantains on the side.
Japan has a long tradition of savory pancakes; these pancakes, or okonomiyaki, start with flour and egg and are served with a wide variety of vegetable and meat or seafood stuffings or toppings, an
This recipe is a delicious way to engage in zero-waste cooking. While the cut, peeled potatoes roasted, we took our well-scrubbed peels and fried them until they were golden.
Kofte, or kofta, is more of a concept of ball-shaped food than a specific recipe, and is inherently open to interpretation, incorporating different meats or vegetables, cooking styles, and flavor p
This recipe is a take on kaddo bourani (or kado bowrani, or borani kado), an Afghan dish that features sweet winter squash, baked in sugar and spices until it is transcendently sweet and rich.
Carrots are a terrific foil for fiery Mitmita Spice. Their solid starchiness and inherent sweetness create immediate contrast for the peppery heat of this blend.
These little carrot nuggets lean hard into a retro vibe with a plant-based twist. Roast the carrots first so they’re soft and easy to bite, and then wrap them in puff pastry and bake.
Gomen, or braised Ethiopian collard greens, are a standard side dish in Ethiopian cuisine. These greens are richly seasoned and sitting in a tart, spicy sauce.
Broccoli takes well to grilling; it's a sturdy vegetable and that takes on deep flavors well. And its structure, with its solid stem and frothy crown, lets your experience a range of textures.
Sweet potatoes are more than just the orange cousins of the standard potato, dressed up in marshmallows and brown sugar and served once a year at Thanksgiving.
There's nothing quite like the snap of homemade pickles flavored with your favorite herbs and spices and left to ferment for about a week in a brine of salt, vinegar, and purified water. We st
A good eggplant for this recipe would be a large, one-pound eggplant, but you could use two smaller ones if you just can't seem to find a large one-pound eggplant. It happens.
When the cauliflower comes out of the oven, you have to give it a little bit of time, about five minutes or so, to get crispy before you toss it in the hot sauce.
Artichokes al Ajillo, also called alcachofas al ajillo, is a great introduction to the world of tapas. This Spanish style of small plates eating has its roots in the 13th century.
Champinones al Ajillo, or garlic mushrooms, can be made in just under twenty minutes. They are an excellent example of tapas, the delicious appetizers served in bars all over Spain.
This recipe was inspired by the galette, a rustic tart with a dough loosely folded around any number of ingredients. We turned the concept for the galette into these miniature pies.
