Vegetable

This easy chicken and biscuits recipe is made with only one bowl and one skillet.

These budget-friendly tacos de pobre are packed with crispy, shallow-fried potato skins, plus sautéed onions and chile peppers.

The flavors of chana dal, okra, and fresh coconut work amazingly well together.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

Doused in a garlicky, spicy sauce, these crisp-tender Buffalo cauliflower bites are everything you love about Buffalo chicken wings, minus the meat.

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

This glorious Morning Glory muffin recipe includes crushed pineapple, shredded carrot, shredded apple, toasted pecans, and coconut.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Chili oil is a Chinese pantry staple that's easy to make at home. 

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

This urad dal recipe comes out quite thick, which is why it’s usually served with flatbreads such as naan or chapati rather than rice.