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ideas the vegetable revolution
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Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
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Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.
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The vegetables in Vietnam are as beautiful as any I’ve ever seen, and, because there was still little refrigeration when I visited the country, they were fresher than most. This might explain why I enjoyed the simple vegetable stir-fries so much. Then again, it may be the nam pla—or, to use the Vietnamese term, nuoc mam. Other vegetables you can prepare this way: you can use whatever vegetables you like here—you want a total of three to four cups for four people—as long as you follow the basic principles of stir-frying (page 311).
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Green beans and Brussels sprouts might seem like the Abbott and Costello of the vegetable world—lanky and straight versus roly-poly—but like so many odd couples, they go together beautifully. The key is to sautéthe vegetables so that they still have a little bite.
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The humble root veggie is reaching a new, hip status—here are 12 turnip recipes to try in your own kitchen.
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This comforting savory porridge is nearly impossible to overcook.
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This lighter take on the classic recipe will be gobbled up as quickly as the original—and is still best served with applesauce and sour cream.
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Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.
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Articles
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There's something really wonderful about cooking vegetables for a very long time. If you know how to do it right, that is.
Amiel Stanek
Culture
Since when did TV addicts become boob-tube tubers? We look at the origins of "couch potato" and other vegtastic metaphors
Rochelle Bilow
Culture
Want to master the intricate art of cooking vegetables? Check out these 5 cookbooks our editors love
Bon Appétit
Cooking
Across America, chefs are putting vegetables front and center on their menus. And as these 4 recipes show, they're eminently worthy of the spotlight
Bon Appétit
Culture
‘Diet For a Small Planet’ argued that plant-centered eating is better for ourselves and our planet. Fifty years later, that idea is still shaping how we eat.
Jonathan Kauffman
Cooking
From the avocados of 1969 to the heirloom everything of recent years, a look back at the trendiest vegetables on the American cooking scene
Bon Appétit
Videos
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
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Join Chrissy Tracey, Melissa Miranda, Brad Leone, Rachel Gurjar, Kendra Vaculin and Chris Morocco in the Bon Appétit test kitchen as they debate the merits of popular food trends from the 1950's to today. From gelatinous tomato aspic to Hamburger Helper™ and avocado toast, see if you agree with the pros on which trends still deserve a spot in the limelight and which should fade away into history.
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We show you how to make Cauliflower-Carrot Cheesy Tots.
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Produced by Epicurious with American Pecans | This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint–and the nutty addition of spiced pecans–this dish is a holiday must-have if you want to impress your food-fanatic friends.
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.