Vegetables and Fruits

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Slow-Cooked Zucchini with Basil, Garlic, and Olive Oil

By The Editors Published July 10, 2026

Crispy Potato Salad

By The Editors Published June 19, 2026

Picnic-Ready Plantain Chips with Black Bean Dip

By Erika Houle Published June 8, 2026

Artichoke and Bean Salad

By The Editors Published May 1, 2026

Gently Braised Spring Vegetables

By Tucker Shaw Published April 20, 2026

Creamed Mushrooms and Spinach with Fried Artichokes

By Erika Houle Published April 13, 2026

Radish and Avocado Salad with Lime, Charnushka, and Dill

By Erika Houle Published April 13, 2026

Curry-Buttered English Peas with Lemon, Mint, and Shallots

By Erika Houle Published April 13, 2026

Braised Tomato-Butter Cabbage

By The Editors Published March 20, 2026

Cucumber Achaar

By The Editors Published March 5, 2026

Masala Brussels Sprouts

By The Editors Published February 18, 2026

Grilled Cauliflower and Eggplant with Labneh and Green Chili Oil

By Erika Houle Published January 26, 2026

Mushroom Patties with Cilantro-Serrano Sauce and Sauteed Cabbage

By Erika Houle Published January 26, 2026

Charred Winter Squash with Walnut Pesto and Radicchio Salad

By Erika Houle Published January 26, 2026

Cauliflower Gratin with Blue Cheese

By Mark Bittman Published January 19, 2026

Panfried Breaded Eggplant

By Mark Bittman Published January 19, 2026

Clara McCracken’s Skillet Cabbage

By Tucker Shaw Published January 12, 2026

Curried Butternut Squash

By Mark Bittman Published January 10, 2026

Garlicky Sweet Potatoes

By Mark Bittman Published January 10, 2026

Green Beans with Crisp Shallots

By Mark Bittman Published January 10, 2026