Vegetable

This eggy breakfast bake is big enough to share.

With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.

Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice to use in a sauce.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

A buttery stuffing of sautéed onions, prosciutto, breadcrumbs, and Parmesan brings big flavor to this recipe for portobello mushrooms.

This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.

Sabzi khordan translates to “herbs for eating,” so… just eat it.

Use this kookoo sabzi recipe as a guide, and throw in whatever combination of greens and spices you have on hand.

This simple, low-alcohol summertime cocktail only needs two ingredients: fragrant Pimm’s liqueur and some ginger ale or ginger beer.

This is what happens when your favorite part of tzatziki is the cucumbers, so you amplify them until they’re dramatic, crunchy, and fork-spearable.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.

This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.