Vegetable
Bloody Marys Are the Absolute Worst
Adina Steiman thinks Bloody Marys are gross. Matt Duckor doesn't. Here, Adina makes her case.
Bloody Marys Are the Best Ever
Adina Steiman thinks Bloody Marys are gross. Matt Duckor doesn't. Here, Matt makes his case.
No, You Don't Need to Eat Mashed Potatoes at Thanksgiving
They're too carby, too time intensive—and too good to be buried under gravy.
Yes, You Do Need to Eat Mashed Potatoes at Thanksgiving
Some dishes are negotiable (looking at you, pecan pie); this isn't one of them.
Mozzarella-Stuffed Pork Chops
Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.
Hot-Honey Shrimp with Bok Choy
Roast bok choy and shrimp marinated in honey and soy in a hot oven while a pot of kimchi rice steams on the stovetop for a nearly hands-off, flavor-packed dinner.
BBQ Eggplant Sandwiches
Even though they're vegetarian, these cheesy, BBQ sauce-slathered eggplant sandwiches are satisfyingly meaty.
Miso Carbonara with Broccoli Rabe
Miso paste increases the umami factor, and broccoli rabe brings refreshing bite to this classic bacon, egg, and cheese pasta combo.
Crispy Za’atar Fish With Couscous and Swiss Chard
Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.
Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach
Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.
Pretzel-Crusted Chicken With Cauliflower Purée and Arugula
Crunchy, salty, pretzel-coated chicken cutlets are lightened up with creamy cauliflower purée and arugula salad for a perfect weeknight meal.
3 Brilliant Ways to Cook Your Winter Greens
In love with kale smoothies? Already over kale salads? Chef Yotam Ottolenghi has plenty of fresh new ideas to harness the flavor of hearty and healthy greens
A Cozy, Comforting Fall Feast (That Just Happens to Be Vegetarian)
Polenta with porcinis, blue cheese crostini and other dishes even diehard meat eaters can't complain about.
Kohlrabi is the Vegetable to Cook with Right Now
Vegetable-focused cooking isn't going anywhere. These days, chefs seem to be far more inspired by a pristine bunch of parsnips than a slab of pork belly.
Crazy Corn
You already know what to do with corn on the cob. But these days, chefs are discovering a whole new range of sweet and savory ways to enjoy this late-summer treat.
Kale Every Which Way—Except Salad
Chef Yotam Ottolenghi's fresh ideas on hearty, healthy, trendy greens.
Japanese Guacamole. Middle Eastern Guacamole. And Yes, Mexican Guacamole.
The Epicurious Test Kitchen takes the dip on a trip around the world.
Hummus: Pickled, Peppered, and Spiked
Seven paths to the perfect party snack, none of which lead to the refrigerated-dip section of the supermarket.
Skillet Chicken Pot Pie with Butternut Squash
Rotisserie chicken and store-bought puff pastry make quick work of this comforting kale- and squash-stuffed pot pie.
Detox Pho with Beef, Mushrooms, and Kale
This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.