Vegetables

chinese chile oil

Chinese Chile Oil

By HELEN YOU
Carrot Soup with Ginger and Leeks

Carrot Soup with Ginger and Leeks

By DAVID KAPLAN
Farfalle with Cavolo Nero Pesto

The Kale Pesto You Can Make in 15 Minutes

By DARYN WRIGHT
Vegan Mushrooms

Up Your Mushroom Game With This Shanghai Stir-Fry

By DARYN WRIGHT
Make This Spiced Red Cabbage to Feel a Little Virtuous Tonight

Make This Spiced Red Cabbage to Feel a Little Virtuous Tonight

By DARYN WRIGHT
Spicy Hot Chocolate

Spicy Hot Chocolate with Fermented Chile Paste

By ELIZABETH CHIN
Add Charred Cauliflower to Your Winter Pasta Arsenal

Add Charred Cauliflower to Your Winter Pasta Arsenal

By DARYN WRIGHT
Yes, You Can Make This Mushroom Risotto on a Weeknight

Yes, You Can Make This Mushroom Risotto on a Weeknight

By DARYN WRIGHT
Brussels Sprouts with Horseradish and Pomegranate Seeds

These Roasted Brussels Sprouts Are Beautiful Enough to Be Your Centerpiece

By DARYN WRIGHT
Classic Green Bean Casserole

How to Reclaim Green Bean Casserole for the Modern Age

By DARYN WRIGHT
Paprika kraut

Braised Sauerkraut with Paprika

By AMY THIELEN
beet gimlet

Beet Kvass Gimlet

By AMY THIELEN
Ajvar

Go Make Ajvar, the Roasted Pepper and Eggplant Condiment That Goes With Everything

By DARYN WRIGHT
Stir-Fried Beef with Broccoli

Our Favorite Ways to Cook Broccoli

By SAVEUR EDITORS
Fried Brussels Sprouts with Bacon and Chestnuts

The Time for Wok-Fried Brussels Sprouts is Now

By DARYN WRIGHT
Loubieh bil Zeit

Why We Want You to Slow-Cook Your Green Beans

By DARYN WRIGHT

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