Category: Vegetable

It’s No Surprise That Ina Garten Made Our Most Popular Broccoli Recipe Ever

Crisp, tender, and coated in Parmesan, basil, pine nuts, and lemon—of course Ina Garten’s Parmesan-Roasted Broccoli is our most popular broccoli recipe of all time. As is the case with all her dishes, Ina’s broccoli combines sound technique with well-c…

Crisp, tender, and coated in Parmesan, basil, pine nuts, and lemon—of course Ina Garten’s Parmesan-Roasted Broccoli is our most popular broccoli recipe of all time. As is the case with all her dishes, Ina’s broccoli combines sound technique with well-curated ingredients to create a flavor that is excitingly complex, but comfortably familiar.

The technique is a masterclass on roasting vegetables: As the recipe indicates, to properly roast your broccoli (or any vegetable for that matter), it’s essential that your stems and florets are organized into a single layer on a baking sheet. If the broccoli is stacked upon itself, it will steam and never achieve the texture you’re looking for. However, when you do organize your broccoli correctly, coat it in oil, and roast it at a high temperature, your broccoli will develop a crisp crust reminiscent of a golden French fry or perfectly seared steak.

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Mashed sweet potatoes with chipotle chiles

Growing up, not a holiday dinner or church potluck supper was complete without a casserole dish filled with baked sweet potatoes topped with marshmallows. If you’ve never seen this dish,…
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Growing up, not a holiday dinner or church potluck supper was complete without a casserole dish filled with baked sweet potatoes topped with marshmallows. If you’ve never seen this dish,...

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The Absolute Best Way to Grill Vegetables

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackl…

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles cheeseburgers.

If I’m not manning the grill, I am standing right next to it, completely transfixed. (Just try to show me your vacation pics, I dare you.) Cooking over an open fire has always fascinated me, perhaps because I grew up with a father who quit organized religion to worship his Big Green Egg, or perhaps because a properly charred bite of pork belly is a universally transcendental experience. And unlike a neighbor with a story to tell me about his achilles tendon, the grill never ceases to run out of ways to surprise me at a cookout.

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Our 52 Best Zucchini Recipes of All Time

On its own, zucchini is a relatively humble ingredient—especially compared to its more popular summer produce peers (see: juicy heirloom tomatoes, sweet corn on the cob, or richly-colored eggplant). But what zucchini lacks in pizzazz, it makes up for …

On its own, zucchini is a relatively humble ingredient—especially compared to its more popular summer produce peers (see: juicy heirloom tomatoes, sweet corn on the cob, or richly-colored eggplant). But what zucchini lacks in pizzazz, it makes up for in versatility and adaptability. We have recipes for savory pies and galettes to breakfast-approved quick breads. And that’s not to mention tons of hearty mains (pasta or paella, anyone?) and potluck-ready sides.

Here are our 52 favorite zucchini recipes—so no matter how you plan on using up your extra summer squash, you’ve got plenty of options.

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Our 35 Best Eggplant Recipes of All Time

You bought too many eggplants. Or, you have an extra one that you have no idea what to do with. Or, your family always makes the same dish and you want to switch it up. That’s where these 35 recipes come in handy. From yogurt-y dips (hello, Saturday pi…

You bought too many eggplants. Or, you have an extra one that you have no idea what to do with. Or, your family always makes the same dish and you want to switch it up. That’s where these 35 recipes come in handy. From yogurt-y dips (hello, Saturday picnic) to chocolate cake (yes, seriously), these are some of our favorite ways to use one of summer’s favorite vegetables fruits.

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Our Best Eggplant Recipes

1. Mapo Eggplant

There are layers upon layers of savory, spicy flavor in this tofu-eggplant hybrid dish, inspired by Sichuan mapo tofu. Both elements get stir-fried in a wok, then simmered with peppercorns, chili powder, doubanjiang, soy sauce, wine, dark soy sauce, and sugar.

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So, You’ve Built a Vegetable Garden—Here’s How to Take Care of It

You can Grow Your Own Way. All spring and summer, we’re playing in the vegetable garden; join us for step-by-step guides, highly recommended tools, backyard tours, juicy-ripe recipes, and then some. Let’s get our hands dirty.

The most exciting parts…

You can Grow Your Own Way. All spring and summer, we’re playing in the vegetable garden; join us for step-by-step guides, highly recommended tools, backyard tours, juicy-ripe recipes, and then some. Let’s get our hands dirty.

The most exciting parts of vegetable gardening, for most, are the wide-eyed shopping spree for seedlings (or seeds) and the long-awaited celebration of harvest. But there are obviously quite a few things to do in the days between. Let’s face it, gardening can seem like a lot of work, but it doesn’t have to be overwhelming—especially if you can break down the tasks into bite-size goals that you can tackle through the week (or in some cases each month).

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Everything You Need to Know About Growing Beans

You can Grow Your Own Way. All spring and summer, we’re playing in the vegetable garden; join us for step-by-step guides, highly recommended tools, backyard tours, juicy-ripe recipes, and then some. Let’s get our hands dirty.

The bean has always hel…

You can Grow Your Own Way. All spring and summer, we’re playing in the vegetable garden; join us for step-by-step guides, highly recommended tools, backyard tours, juicy-ripe recipes, and then some. Let’s get our hands dirty.

The bean has always held a special nostalgia for me. Some of my fondest childhood memories include standing at the kitchen sink helping my grandma snap beans after an afternoon of climbing the apple trees in her backyard. There’s something about that repetitive movement and the sound of snapping that still brings me comfort in my own kitchen as an adult—which is why it’s a vegetable I always have in my summer garden.

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Help! What Vegetables Should I Be Planting Right Now?

You can Grow Your Own Way. All spring and summer, we’re playing in the vegetable garden; join us for step-by-step guides, highly recommended tools, backyard tours, juicy-ripe recipes, and then some. Let’s get our hands dirty.

In the lockdown spring …

You can Grow Your Own Way. All spring and summer, we're playing in the vegetable garden; join us for step-by-step guides, highly recommended tools, backyard tours, juicy-ripe recipes, and then some. Let's get our hands dirty.

In the lockdown spring of 2020, when scores of people started vegetable gardens, a local farmer selling tomato plants by the honor system (yes, those still exist in the rural area where I live) had a large handwritten sign up that said in capital letters: “Do not plant tomatoes until after the last spring frost!” I hope that his customers followed this advice, otherwise instead of juicy beefsteak tomatoes in August, they would have dead plants in May.

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This $9 Vegetable Peeler Is the Only One I’ll Use

A few months after I graduated college, I got a job as a prep cook at a French restaurant, where I learned that snails come in cans and if you spill a tray of 12-hour braised duck confit on the floor, it’s kind of a big deal. But one good thing came fr…

A few months after I graduated college, I got a job as a prep cook at a French restaurant, where I learned that snails come in cans and if you spill a tray of 12-hour braised duck confit on the floor, it’s kind of a big deal. But one good thing came from this experience: I met the love of my life, aka the Kuhn Rikon Original Swiss Peeler. Before the fall of 2017, I was only familiar with straight swivel peelers. I never gave vegetable peelers a second thought. It was one of many essential kitchen tools in my culinary tool belt that I’d reach for to make skinless mashed potatoes, butternut squash soup, or apple pie. But it was never something that I would, say, bring to my grandparents’ house to use on Thanksgiving (eventually, I just bought them their own).

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Until one day, Maria, the kind dishwasher who I am forever indebted to, saw me struggle to peel a 40 lb box of potatoes for our hand-cut frites. The stainless steel peeler that I was using had a swivel blade that was on its last leg and I had blisters from the uncomfortable handle. She winked at me and pulled a banana-colored peeler from the front pocket on her chef’s coat. “Mama, here,” she said to me. “Oh gracias!” I replied, not knowing what to make of her generosity. That is, until I started to peel. The fluid, sharp motion of the blade hitting the vegetables, and the large surface area that it covered, was mind-boggling. I saw the words “Kuhn Rikon” molded into the candy-colored plastic handle and I immediately ordered four.

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