A luscious, bright green broccoli soup that’s rich and velvety without any dairy. When dotted with morsels of charred broccoli, melted leeks, and crisp-tender snap peas, it’s a nourishing one-pot meal that comes together in under an hour.
Burnished, lightly charred whole cauliflower slathered in a savory teriyaki sauce has entrée energy, but there are a few pitfalls to avoid when grilling the heads. Here’s how to ensure perfect results.
With a little planning, you can transform your vegetables from bland or bitter to tender, savory, and even sweet by soaking them in a salt-water brine before cooking them. Our writer Tim Chin put several different vegetables to the test to discover the optimal brine salt concentration and time.
Japan’s iconic katsu sando features a fried pork or chicken cutlet, finely sliced green cabbage, tonkatsu sauce, all neatly packed between two pillowy slices of Japanese milk bread.
A basketweave of crisp bacon and cheesy bodega-style eggs are served square on a bulky roll for the bacon-iest, cheesiest BEC ever.
We explain the pros and cons to each shape, plus give our tested recommendations for woks.
