Squash

These pumpkin pancakes are tall and light, highly spiced, and the perfect way to relish a crisp fall morning.

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

Borani is your template for making any cooked vegetable much more delicious.

Make the most of your cold weather produce.

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

This cloudlike version of pumpkin pie uses tahini for extra nutty flavor.

This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

It's called giving myself a break.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

You'll never get bored of summer squash with these pastas, salads, and grilled sides.

Too much zucchini? We've got you covered.