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A carrot or or two, a courgette or two, a turnip or two), some celery stalks and leaves, a Belgian endive, some tomatoes, and some bell peppers — those are some of the vegetables...
Simple Roasted Vegetables These Simple Roasted Vegetables are a go-to side dish that’s easy, versatile, and packed with flavor. Roasting brings out natural sweetness while creating...
Pan Roasted Vegetables are sautéed in butter and olive oil until golden and caramelized, bringing out their natural sweetness and flavor. Add fresh tomatoes at the end and they mel...
Vegetable Fried Rice delivers that savory, crispy takeout vibe in about 25 minutes using leftover rice and freezer-friendly veggies. It’s flexible, family-friendly, and easy to cus...
If your family pushes vegetables to the side of the plate, the problem probably isn’t the vegetables. It’s how they’re being cooked. A steamed piece of broccoli and a roasted piece...
Tomatoes, cucumbers, and red peppers give this salad a fresh, crisp bite.
Nutrition scientists have shown over and over that people who consume more natural plant foods (vegetables, fruits, legumes, etc.) are less likely to be diagnosed with cancer. But...
Transform just a few simple ingredients—including a pile of veggies—into this protein-packed Vegetable Egg Bake.…
Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), spinach, kale, col...
Grilled Vegetables Grilled vegetables turn smoky and caramelized on the grill, creating a colorful, flavorful and EASY side dish perfect for summer meals!
A recent study published in the scientific journal "Neurology" suggests that eating more vegetables can slow down normal age related cognitive decline. The study followed thousa...
BIETTE. As well as BLETTE. Hope the capital letters don’t make it sound like I am shouting.
Frozen peas star in a very green baked risotto, a spring tofu soup and a ricotta frittata.
These are our go-tos. READ MORE...
Up your weekly plant intake with this veg-packed soup. In theory, this could even achieve closer to 14 plant points, if you add different seeds
Ragoût de légumes du printemps.
Baked Italian Polenta and Vegetables is vegetarian comfort food with creamy polenta rounds, a rich marinara veggie sauce, and plenty of melty mozzarella. It’s a flexible “clean out...
Find all of your favorite vegetarian recipes from New York Times Cooking and then some in my new cookbook, “Veg Everything.”
Read & Pick is an innovative program that combines hands-on farm activity with your young child, followed by an education program with stories highlighting the fruit or farm ar...
While most health advice focuses on getting people to eat more vegetables, is it possible to have too much of a good thing?
Fresh, comforting, and made to fit right into your next spring gathering, these vegetable casseroles bring real flavor to the table. From cozy baked classics to lighter seasonal di...
Silky tofu-miso dressing, crispy rice salad and more meals I can’t stop thinking about — with close approximations from the New York Times Cooking archive.
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