Root Vegetable

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread.

Put the chicken in this lemony, garlic-loaded marinade now so you can make kebabs as soon as the weekend rolls around.

For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.

Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.

Boneless chicken thighs marinate in a spicy-sweet mixture of ginger beer, rice vinegar, garlic, and fresh ginger before grilling. Tangy grilled radishes and greens turn this dish into a meal.

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.

To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

The lamb for these wraps—bursting with flavorful spices and herbs—is cooked in the oven, but it would also be amazing cooked on a grill.

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.