Vegetable

A savory loaf cake with broccoli florets running through the batter that look like little trees when sliced.

Call it garlic mayonnaise or aioli, this zhuzhed-up condiment brings a boost of flavor to just about everything it touches.

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

Steaming the chicken wrapped in parchment pouches and draped in a spiced chile sauce ensures such a tender, juicy result you’ll be shocked it’s not dark meat.

The secret to soft and sweet eggplant? Toss it in the microwave.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.

This cooling-but-spicy slaw is the ideal side for barbecue or any summer cookout food.

Fava beans, green beans, and snow peas lend crunch to this salad; toss in a versatile vinaigrette for an easy, healthy lunch all week long. 

This dish of sautéed prawns and sweet corn has an abundance of flavor thanks to fresh ginger and Thai chile.

Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.

Wedges of leafy romaine are a fresh starting point to add crunchy fried peas, pickled onions, and a sun-dried tomato dressing that’s reminiscent of Thousand Island.

A sauce of Dijon mustard and fresh parsley brings new life to the classic grilled pork tenderloin. Throw some asparagus on the grill and you have a whole meal.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

This riff on the margarita gets a creamy upgrade with the use of fresh avocado.