Vegetable

Got leftover ham? With a couple leeks and some stale bread, you can turn it into a rich, creamy casserole with cheddar and Parmesan.

In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.  

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

Pork is a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous, garlicky chermoula.

Many recipes for this Eastern European condiment tame the horseradish—calling for twice as many beets as the fiery root—but this chrain recipe flips the script.

Thin slices of summer squash are rolled up with cool, creamy ricotta and herbs for an Italian-inspired bite that guests can pop into their mouths.

Crunchy cauliflower drizzled with a bit of honey and finished with hot pepper flakes is a welcome surprise of flavor—not unlike crispy hot honey chicken.

The secret to a showstopping bird that can be prepared several days in advance without drying out? A parchment paper pouch.

These perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This elegant whole roasted cauliflower, based on the creamy dishes of the Moghul empire, commands attention on a swanky dinner table.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.

This weeknight chicken thigh and pasta dinner aligns equal levels of richness, satisfaction, health, wholesomeness, and ease. 

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

This mashed eggplant spread is topped with saffron, blackened mint, caramelized onions, and savory kashk—a thick, salty Iranian yogurt whey.