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Vegetables - Page 6 of 55

  • Recipe

    Haricots Verts with Cream, Mushrooms & Crisp Bacon

    The sherry really comes through in the rich, creamy sauce, giving this classic dish a refined feel. If your beans are particularly long, feel free to cut them.

  • Recipe

    Black Pepper Acorn Squash

    Yes, it is possible to cook winter squash in just 15 minutes. The key is to cut acorn squash into fairly thin wedges, skip any fussy peeling (the skin is…

  • Moveable Feast

    Charred Farm Radishes with Greek Yogurt Crema

    The crema is also good served with fresh vegetables.

  • Recipe

    Roasted Brussels Sprouts and Pears

    Pears lend their sweetness to earthy Brussels sprouts in this quick essence-of-fall side dish. Serve with roast turkey or baked ham.

  • Recipe

    Grilled Corn and Shallots

    Quickly charring onions and shallots on the grill brings out their sweetness for this easy side dish. Serve it with grilled tuna or spareribs.

  • Recipe

    Sautéed Watercress and Bok Choy

    This quick Asian take on sautéed greens is perfect with Spicy Miso-Broiled Shrimp.

  • Recipe

    Grilled Sweet Potato Fries

    If you're grilling your burgers, shouldn't you grill your fries too? These spiced, tangy sweet potato wedges make a great side dish for any kind of burger or grilled chicken.

  • Recipe

    Green Beans with Tahini

    Tahini is a brilliant pantry ingredient to keep on hand for a creamy yet no-cook sauce. Here it brings a touch of Mediterranean flavor to simple steamed green beans. Serve…

  • Recipe

    Fried Green Beans with Yogurt Sauce

    A bit reminiscent of fried zucchini, these crisp battered green beans have a tangy yogurt sauce on the side. Who can resist?

  • Recipe

    Fresh Pea Salad with Ginger-Miso Vinaigrette

    With its bright Asian dressing and crunchy cucumber and radish slices, this colorful salad is a wonderful warm-weather first course. It also keeps well, making it ideal for picnic fare…