Vegetables and Fruits

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Raw Beet Salad with Fennel

Raw Beet Salad with Fennel

By Mark Bittman Published November 13, 2018
Brussels Sprouts Salad

Brussels Sprouts Salad

By Mark Bittman Published November 13, 2018
Potato and Horseradish Gratin

Potato and Horseradish Gratin

By Mark Bittman Published November 13, 2018
Sweet Potato Enchiladas with Red Mole

Sweet Potato Enchiladas with Red Mole

By Mark Bittman Published November 8, 2018

Spicy Escarole with Croutons and Eggs

By Mark Bittman Published October 18, 2018

Tomato and Corn Cobbler

By Mark Bittman Published August 26, 2018

Mexican Street Corn

By Mark Bittman Published August 24, 2018

Succotash

By Mark Bittman Published August 24, 2018
Oven-Baked Ratatouille

Oven-Baked Ratatouille

By Mark Bittman Published August 16, 2018
Eggplant, La Tavernetta Style

Eggplant, La Tavernetta Style

By Mark Bittman Published August 5, 2018

Corn and Farro Salad with Tomatoes, Feta, and Mint

By Kerri Conan Published August 2, 2018

Toasted Edamame with Cherry Tomatoes

By Mark Bittman Published June 28, 2018

Lemon-Rosemary Cauliflower Steaks With Manchego

By Mark Bittman Published June 28, 2018

Smashed Carrots With Curry Oil

By The Editors Published June 8, 2018
Holly Haines' Eggplant Adobo

Holly Haines’ Eggplant Adobo

By Holly Haines Published April 20, 2018
1/2 cup all-purpose flour 6 eggs, lightly beaten 1 tablespoon vegetable oil, plus more for frying 5 scallions (green parts only), cut into 3-inch pieces and sliced lengthwise 5 to 6 cups shredded green cabbage 1 cup mayonnaise 1 canned chipotle and a little of its adobo sauce Salt and pepper

Okonomiyaki

By Mark Bittman Published February 25, 2018
Chard With Orange And Shallots

Chard With Orange And Shallots

By Mark Bittman Published February 22, 2018