Vegetable

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.

This maple-sweetened, wheat-free pumpkin pie is perfectly creamy with a toasty, comforting oat-flour crust.

This baked primavera pasta is a celebration of all the best spring produce, with a sauce of white wine, fresh mint, and lemon that lets the veggies be the star.

Recognizable by the creamy, cheesy bites filled with mouthfuls of crunchy cornflakes, funeral potatoes or Texas potatoes are a beloved hash brown casserole.

This bean pie, which relies largely on pantry ingredients, has a lovely custard filling consisting of drained canned navy beans that are processed until smooth.

The best part of this rich, savory turkey stock? You don’t need a leftover turkey to make it.

Potatoes and aioli are a match made in heaven, but fried herbs, capers, and cornichons take these crispy potato skins to the next level.

The reason this pasta is over-the-top fantastic is because you go a final step to crisp up the cooked orecchiette before it goes swimming in spicy sausage ragù.

These crispy, juicy baked turkey wings are served with a quick, savory blender sauce for dipping.

This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.

No one—and we mean no one—can resist crispy potato jackets stuffed with velvety mashed potatoes.

What distinguishes this ginger beer cocktail is the addition of fino sherry to dry out the other flavors, and cucumber juice for an additional layer of aromatics.

Akin to potato gratin, in this French dish, the potatoes are par-cooked in cream, then layered with nutty Gruyère cheese.

Cook your pasta, build your sauce, and bake your mac all in one pot.