Vegetable

For those who’ve not already jumped on board, it’s time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.

With just three ingredients, this sophisticated take on creamed spinach is extremely easy to make. In a pinch, use an immersion blender to mix the sauce, or try ricing the potatoes to make this winter side a tad thicker.

Here’s a sweet Southern dish from the heart of Texas; the recipe originated from the Dallas-based mother of a friend of Epicurious member Tina Jones. The spuds are baked with a blend of milk, vanilla, sugar, and butter, and topped with a crunchy walnut topping. This goes with almost any roasted meat.

Had your fill of sweet potatoes made even sweeter with brown sugar? These quick-baked sweet potato “chips” flip the script with garlic and melt-in-the-mouth fried sage. Serve as colorful hors d’oeuvres at a cocktail party; as a crisp side course for barbecued pork, roasted turkey, or a holiday ham or tenderloin; or as a stand-in for movie popcorn on the couch with a beer on a chilly Friday night. Not bad for a recipe that only takes 25 minutes and four ingredients.

Thai cuisine is known for its flavor combinations of sweet, salty, sour, bitter, and hot, and this dish encapsulates them all. Find Thai yellow bean sauce (or paste) at your local Asian market, or substitute miso paste or black bean sauce. If Chinese broccoli isn’t available, use broccoli rabe or broccolini. A heavy sauté pan or cast-iron skillet can replace a wok.

This dish calls for just five commonly used ingredients, making it a last-minute cinch. Roasting the cauliflower in either slices or mini-florets tenderizes it, and the olive vinaigrette adds tanginess to the already nutty base, pumping up the dish with the perfect sharp flavor note. Serve this alongside any cut of lamb or beef.

The chile vinaigrette here will perk up an otherwise ho-hum dish with some heat and tang. For a tasty variation, use sweet potatoes instead of acorn squash.

Consider roasting broccoli over steaming it—doing so allows it to caramelize under the high heat. Add some slightly nutty and mildly tangy Asiago, and your taste buds will tell you this cruciferous vegetable deserves its place in the pantheon of vegetables. Be sure not to cut the broccoli into tiny pieces, as those will burn.

From Southern food aficionado John T. Edge, this recipe calls for bitters such as collards, mustard greens, and kale and then amps up the flavor with red pepper flakes, garlic, and crunchy bacon. Homemade béchamel sauce sends it over the top. Serve this as a savory addition to any winter feast in place of the usual creamed spinach; it’s a spectacular pledge-of-undying-love-to-the-chef kind of dish.

New York’s Momofuku Ssäm Bar is certainly worth a visit at least once, but you’re sure to make these Brussels sprouts from chef David Chang at least twice—in the same week. While this signature dish is deep-fried at Ssäm Bar, the secret to Chang’s home preparation is roasting the mini cabbages at 450°F, maximizing their sweet, nutty flavor and crisping their beautiful green leaves. The recipe is written for slightly charred results; if you prefer your vegetables more green than golden brown, check them after 20 minutes or so.

The Italian influences of Asiago, prosciutto, and basil dress up this childhood favorite. Take it further by adding thinly sliced red onion or avocado. If you want to omit the prosciutto, add a little salt to the sandwich to really bring out the flavors of the other ingredients.

Skip the side salad and serve these greens with a hot cup of tomato soup for an easy, comforting winter dinner. If meat is a must, add some fried bacon or prosciutto for a heartier bite.

These yeast rolls are the creation of legendary chef and cookbook author Edna Lewis. The mashed potato is traditional in yeast dough and tenderizes both the rolls and contributes to their airy rise. Serve piping hot from the oven, or bake them in advance and warm before serving.

Think the BLT couldn’t get any better? This recipe pumps up the flavors of the classic sandwich with gourmet Italian ingredients like pancetta and arugula. Burrata, which means “butter” in Italian, has an exterior similar to mozzarella but with a soft center that gives it a creamy, spreadable quality. Plain mozzarella will do, but try to find this extra-special cheese, sold at specialty foods stores, Italian markets, and cheese shops. It’s worth the effort.

A symbol of France’s influence on Vietnam, the banh mi sandwich showcases the tangy pickled vegetables of Southeast Asia in a French baguette piled with meat and pâté. This recipe calls for liverwurst instead of the traditional pork pâté, and roast chicken, though roast pork can be substituted for a richer flavor. Spice lovers should add a few dashes of sriracha, the sandwich’s customary condiment.

This salad is a beautiful chorus of peas and pods. Cook all the beans in the same pot so you boil the water only once.

This dish from Epicurious member Christopher Curtis of Halifax, Canada, pairs well with Mexican, barbecue, or various fish dishes. Easy to make, the rice is infused with natural smoke from the grilled corn and peppers. Add chipotles to enhance that smokiness, or throw in some sausage, such as chorizo, for a meaty main course.

Freshly husked and oven-broiled, roasted tomatillos provide a smoky warmth you just won’t find in jarred salsa. To reduce the sodium here, use half the suggested amount of salt; the flavor will pick right back up with tortilla chips. While fresh tomatillos are an end-of-summer through fall item, you can use the canned variety to whip this up; and play around with the pepper selection to personalize your dip and control the heat.

This salad is low in calories and high in fiber, so why not double the recipe? The ingredients can be assembled in jars and stored in your fridge, making it easy to pack and carry to work or the beach. Simply mix it up and serve at room temperature with a side of toasted pita chips so you can scoop up every bit of the oregano and vinegar dressing.