Spiced Stir-Fried Bean Sprouts MAKES: 4 servings TIME: 10 minutes One of the quickest things you can get on the table and endlessly versatile too. Serve it with Steamed Sticky Rice or crisp outer leaves of romaine or iceberg lettuce for wrapping the beans into crunchy...
Sauted Brussels Sprouts with Hazelnuts MAKES: 4 servings TIME: 30 minutes These are lovely with mint or dill, but parsley does fine. Use the oil and this is vegan. Other vegetables you can use: cabbage (shredded), snow peas, snap peas, green or wax beans, iceberg...
Roasted or Grilled Asparagus MAKES: 4 servings TIME: 30 minutes Asparagus are terrific when blasted with high heat; if you haven't had them browned, you're in for a new treat. If you have a grill going, you should really try grilling them; thick spears, especially,...
Roasted Brussels Sprouts with Garlic MAKES: 4 servings TIME: 45 minutes Brussels sprouts must be cooked thoroughly, but not until they're mushy; they're best when the insides are tender but not soft. And they're ideal, I think, when the exterior is crisp. This...
Red Cabbage with Apples MAKES: 4 servings TIME: About 45 minutes A pretty sweet-and-sour dish, best served alongside a rich stew like Flageolets, French Style, or Kasha with Golden Brown Onions. You can use butter instead of oil if you prefer, but then it won’t be...
Quick-Glazed Carrots MAKES: 4 servings TIME: 30 minutes One of the most useful recipes ever and, sadly, one that is often overlooked. Carrots cooked this way are terrific hot, warm, or at room temperature (use oil instead of butter if you plan to serve them less than...
Quick-Cooked Bok Choy MAKES: 4 servings TIME: 30 minutes Bok choy is, dare I say it, unique. Not the greens; they’re about the same as those of many other cabbages. But its fat, thick stems become creamy and tender during cooking in a way that you cannot duplicate...
Quick-Braised Burdock and Carrots Kinpira Gobo MAKES: 4 servings TIME: 15 minutes If you've never tried burdock, this traditional Japanese dish is a nice introduction. The textures and colors are great. Serve with plain white or brown rice or, for a less authent...
Panfried Eggplant (or Any Other Vegetable) MAKES: 4 servings TIME: 1 hour This is the model for frying vegetables so they’re crunchy and tender, like the zucchini sticks you get in chain restaurants, only better. Eggplant produces a very substantial “cutlet”...
Crunchy Corn Guacamole MAKES: 4 servings TIME: 15 minutes A new twist on the traditional guacamole (which you can find in the form of the first variation). The fresh corn kernels add texture and flavor without taking away from that of the avocado. 1 lime 1 cup corn...
Buttered Cabbage MAKES: 4 servings TIME: 20 minutes For a two-ingredient vegetable dish, this is pretty great, especially when you consider cabbage is a vegetable that everyone pooh-poohs. But even with ordinary white cabbage, this is simply delicious (it's a tad...
Brussels Sprouts in Coconut Milk MAKES: 4 servings TIME: 30 minutes You can give Brussels sprouts or any kind of cabbage, for that matter an Indian-style treatment as simply as cooking it in butter or oil with a sprinkling of curry powder. But this is a more...