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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.
3.6
(3.61)
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Put an unexpected spin on the seasonal vegetables you love with savory flavors that break the (cranberry) mold
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This comforting savory porridge is nearly impossible to overcook.
4.5
(4.5)
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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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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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4.0
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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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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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This summer soup is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing.
Articles
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techniques
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
(164)
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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.