Vegetable

Quick to come together thanks to canned beans—and any leftovers taste even better the next day.

It’s just better than homemade pumpkin purée.

A mountain of greens cooks down into one very satisfying bowl of pasta.

Like maple-bacon chopped salad and canned butternut squash orzotto.

Chewy Korean rice cakes get crispy edges before simmering in a spicy, savory-sweet gochujang sauce.

Bacon, cider vinegar, and a little sugar give these tender collard greens their savory, sweet-tangy flavor.

Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.

Two keys to perfectly boiled potatoes: time and salt. (Like, a lot of salt.)

All the comfort, none of the layering.

A cozy, spicy soup that comes together in a flash.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

You’ll want to put this aromatic coconut topping on everything.

Potatoes meet butter in this crispy, golden cake fit for a French bistro.

Also known as a fancy French potato puff.

France’s silky-smooth take on mashed potatoes.

A classic for Jewish holidays that’s too good not to make all year.

Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.

Great for all kinds of dinner dates.

The sweet, jammy garlic cloves are only half the story—don’t sleep on the deeply savory oil.

With deeply browned edges and creamy centers, these basic roasted sweet potatoes are ready to dress up however you’d like.

Sweet, jammy, deeply browned onions worth every minute of stirring.

An immediately familiar and comforting dish from Agnes and Sherman in Houston.

Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.