Vegetable

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

The crucial tool to pull off evenly-sized globes of both sweet and starchy potatoes? A melon baller.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

Serve this plantain omelet at your next brunch with friends.

We'd always make this turkey gumbo shortly after Thanksgiving.

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.

Here we give you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. 

Rely on the seasonings of porchetta—fennel seed, crushed red pepper, and garlic—to give more-manageable pork shoulder enormous flavor.

New potatoes are boiled in salted water until just soft, then smashed and pan-fried until they are crispy on the outside.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

If you can get your hands on fresh wild mushrooms—and these days, it’s not hard—this wild mushroom risotto recipe is the best way to show them off.

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.