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Some vegetables are best grilled, some fried (we're looking at you, potatoes), while others are most delicious left uncooked and seasoned well. These vegetable-focused recipes show just how endless the options are.
These are the crispiest, most flavorful roast potatoes you'll ever make.
French onion soup, tarted up.
It's all about the caramelization and browning.
Red beans and rice are good right away, but they're even better the next day.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
The perfect reward after all that painstaking Halloween pumpkin-carving.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
The off-the-cob version of Mexican grilled corn.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
Easy roasted mushrooms with olive oil and herbs.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
A fresh and summery Italian classic.
A medley of roasted flavors.
Cooked low and slow, this tomato sauce is rich and sweet.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
For great French onion soup, start by not burning the onions.
Creamy, spicy, rich, and sweet.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
The flavor of the Sicilian sun, all in one pan.
Pure, comforting, and classic.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.
Everything you need to know to cook dried beans perfectly every time.
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
A properly roasted mushroom is meaty, intense, and deeply flavored.
The moral of the story involves more than just the cooking water...
Don't be intimidated by artichoke prep. Here's our easy step-by-step guide.
For the sweetest caramelized onions, slow and steady wins the race
We tested four methods of popping corn to determine which is the best.
Brown paper lunch bag + popcorn + microwave = the easiest method ever
Two of the most basic (and essential!) chopping skills you can master, explained.
No soaking! @thefoodlab's pressure cooker black beans go from raw to table in under an hour.
How to chop fresh mushrooms for roasting or sautéing.
How to prepare corn off the cob.
This video will show you how to break down cauliflower. The only vegetable with braaaaaiiiiins.
For the best beans, infuse the cooking water with aromatics and herbs.
Essential techniques for when you want your tomatoes with a delicate, smooth texture.
One of the simplest ways to use your wok.
How to take a bean salad from Boring Town to Flavor Country: contrast, contrast, contrast.
You'll never mix up yams and sweet potatoes again.
Our favorite winter squash and how to clean, cut, and cook them.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.
Everything you need to know about all those mushrooms at your grocery store
This nutty-sweet rhizome deserves to be associated with more than farts.
Do you know your sweet corn from your flint corn, and your grits from your polenta?
Fresh water chestnuts are a world apart from the canned variety. Here's how to prepare them.
What is baby corn and where does it come from? @eatandcry's got the answers
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
Not just for cooling s: wire racks have countless uses in the savory kitchen.
The Whirley Pop is positively magical.
What's the best vegetable peeler? Y, funny you should ask.