vegan

A Taste of Japan: Sweet & Savory Kinpira Gobo Ready to explore a classic Japanese side dish that's as delicious as it is simple? Meet Kinpira Gobo! If you've never tried burdock root, this is the perfect introduction. With its unique earthy flavor and satisfyingly...

Foolproof pan-fried eggplant cutlets earned their name in my kitchen: shatteringly crisp outside, tender and sweet inside, and on the table in about an hour. A flour, egg, and breadcrumb coating fried in butter and olive oil does all the work. We fight over the last...

Crunchy corn guacamole is my go-to move when the avocados are perfectly ripe and someone is already firing up the grill. Sweet kernels, toasted pepitas, and a generous hit of lime give the classic exactly the texture it was missing. Fifteen minutes, one bowl, and it...

Simple buttered cabbage is proof that the humblest vegetables, treated with care, become quietly luxurious — tender Savoy or green cabbage leaves bathed in nut-brown butter. Twenty minutes, three ingredients, and a side dish that outshines the main. Ready to fall in...

The Brussels sprouts that will change your mind get halved, seared cut-side down until deeply browned, and simmered in a coconut-curry sauce with sizzling mustard seeds. It's the convert-making version of the vegetable everyone loves to doubt. The Brussels...

Roman-style vegetables — broccoli or cauliflower slicked with garlic, dried chile, and lemon — are the fifteen-minute side dish Rome has perfected over centuries. Braised gently in olive oil until tender and glossy, they make a meal out of plain grains and bread. Ever...

Braised artichoke hearts with lemon and garlic turn tender enough to cut with a spoon, steeped in olive oil and bright acid the whole way down. Whether you start from fresh artichokes or the prepared shortcut, this is the dish that makes spring feel official. Hello,...

The Best 30-Minute Brussels Sprouts You'll Ever MakeForget everything you thought you knew about boring, bitter Brussels sprouts! This simple braise-and-glaze technique is a game-changer, transforming humble sprouts into a side dish that's tender on the inside,...

Perfectly cooked leafy greens — whether spinach, kale, or chard — are a ten-minute masterclass in restraint: salted water, brief cooking, and a bright finish of lemon. The difference between olive-drab cafeteria greens and a bowl of vivid green is simply attention....

Roasted beets with pistachio butter taste like a restaurant side dish — sweet, tender beets napped in a rich purée of pistachios and roasted garlic. It's the vegetable platter that makes guests ask what's in it, twice. Get ready to fall in love with beets...

Simple cooked beets, three ways — boiled, steamed, or microwaved — and all of them ending the same place: tender, sweet, and ready for salads, soups, or a plate of their own. Pick your method, grab an ice bath, and the beets are done before you've decided the...

The absolute best way to cook beets, in my firmly held opinion, is roasting them in foil — sealed in their own steam until concentrated, sweet, and slip-out-of-the-skin tender. No pink water on the stove, no flavor left behind in the pot. The Absolute Best Way to Cook...