Vegetables

Aloo Gobi (Indian Potato and Cauliflower)

North India's beloved dry curry — potatoes and cauliflower with turmeric and cumin.

Baba Ganoush

Smoky roasted eggplant dip with tahini, lemon, and garlic.

Classic Tomato Bruschetta

Ripe tomatoes, garlic, basil, and olive oil on toasted bread — summer on a plate.

Creamed Spinach

Edamame with Sea Salt

Steamed soybeans in the pod with flaky salt — the simplest Japanese appetizer.

Esquites (Mexican Street Corn Salad)

Elote in a bowl — charred corn kernels with mayo, cotija, chili, and lime.

Garlic Sautéed Spinach

The fastest vegetable side — 10 minutes, 4 ingredients.

Glazed Carrots (Vichy Style)

Green Beans Almondine

Blanched green beans tossed with toasted almonds and brown butter.

Grilled Corn with Herb Butter

Sweet summer corn charred on the grill and slathered with herb compound butter.

Grilled Zucchini with Lemon and Herbs

Charred, tender zucchini — the simplest summer side.

Honey-Roasted Carrots

Sweet, caramelized carrots with a honey glaze.

Japanese Cucumber Salad (Sunomono)

Thinly sliced cucumber in a sweet rice vinegar dressing with sesame.

Kimchi Pancakes (Kimchijeon)

Crispy, savory Korean pancakes loaded with tangy kimchi.

Prosciutto-Wrapped Asparagus

Crispy prosciutto wrapped around tender asparagus — an elegant appetizer in 20 minutes.

Roasted Acorn Squash with Brown Butter and Sage

Caramelized winter squash with nutty brown butter — a fall staple.

Roasted Broccoli with Parmesan and Lemon

Crispy-edged broccoli with nutty Parmesan.

Roasted Brussels Sprouts with Balsamic

Crispy, caramelized sprouts that convert even haters.

Roasted Root Vegetables with Herbs

Roasted Sweet Potatoes with Chipotle-Lime

Smoky, sweet, and tangy — a step up from plain roasted sweet potatoes.

Sautéed Mushrooms with Thyme and Garlic

Golden, deeply savory mushrooms — the universal side dish.

Som Tum (Thai Green Papaya Salad)

Crunchy, spicy, sour, sweet — Thailand's most popular salad.

Southern Fried Okra

Crispy cornmeal-coated okra — the Southern way to love this polarizing vegetable.

Stir-Fried Bok Choy with Garlic

The simplest Chinese vegetable dish — bok choy wilted in garlic and soy.

Stuffed Bell Peppers

Bell peppers filled with seasoned rice, beef, and cheese.

Caponata (Sicilian Sweet and Sour Eggplant)

Sicily's iconic eggplant dish — sweet, sour, and deeply savory.

Cauliflower Steaks with Chimichurri

Eggplant Parmesan

Green Bean Casserole (From Scratch)

The Thanksgiving classic — made from scratch with real mushroom cream sauce.

Mapo Eggplant (Chinese Spicy Eggplant)

Silky eggplant in a fiery Sichuan chili-bean sauce — the vegetarian cousin of mapo tofu.

Mediterranean Stuffed Tomatoes

Ripe tomatoes filled with herbed rice, pine nuts, and currants — a Greek and Italian summer classic.

Miso-Glazed Eggplant

Caramelized, umami-rich eggplant — nasu dengaku.

Ratatouille (Confit Byaldi Style)

Roasted Beet and Goat Cheese Salad

Earthy beets with tangy goat cheese and crunchy walnuts.

Roasted Cauliflower with Tahini and Pomegranate

Nutty tahini drizzle over deeply roasted cauliflower.

Saag (Indian Creamed Greens)

Silky pureed greens with butter and spices — the base for saag paneer.

Spanakopita (Greek Spinach Pie)

Flaky phyllo pastry filled with spinach, feta, and herbs — Greece's beloved savory pie.