Vegetable
Penne With Spinach and Ricotta
This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.
Fusilli Lunghi alla Rustica
This zesty pasta sauce has everything—tomatoes, peppers, green olives, capers, and a little pancetta. Serve with fusilli lunghi, the long spirals of pasta.
Al Cantunzein's Pappardelle With Sausage and Peppers
This pappardelle with sausage, peppers, and tomatoes recipe was one of my favorites as a teen.
You Don’t Actually Have to Soak Beans Overnight
Armed with several pounds of pintos, we set out to debunk some of the most common bean myths, including the oft-asked question: do you actually have to soak beans?
What Is Miso, and How Do I Choose the Right One for What I’m Cooking?
There are over 1,300 types of miso produced globally. We’re diving into the ingredient’s rich history, plus how to shop for, store, and cook with miso paste.
Caldo de Frijoles Negros
This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.
Sopa de Lima Yucateca
Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.
Caldo de Camarón
Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.
Sopa de Fideo
Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.
Sopa de Tortilla
Garnishes make tortilla soup special (and famous)—top each bowl of sopa de tortilla with a combination of crispy tortillas and creamy avocado chunks.
Sopa de Lentejas
There are as many version of lentil soup as there are days of the year—this Sopa de Lentejas recipe features diced carrots and celery.
Maple Butternut Sheet-Pan Cake
Why does zucchini get all the glory in baking? Bring on the butternut squash.
Chicken Fajitas
The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.
A 2-Ingredient Trick for More Luxurious Sweet Potatoes
An old-school salt crust helps take a very simple ingredient to flavorful new heights.
Kenchin Jiru
Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.
Classic Potato Pancakes
These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.
Vegetarian Dashi
Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.
Mala Xiang Guo (Mala Dry Pot)
Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor.
Stop Throwing Away Your Potato Skins and Stick Them in a Taco Instead
Originally born of necessity during lean times, tacos de pobre have become a mainstream staple in Mexican home kitchens.
Oaxaca-Style Mushroom and Cheese Quesadillas
These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.