“Broccoli, again?” just became “broccoli, again!”

This wintery twist on Caesar salad upholds the beloved creamy, crunchy and punchy characteristics while opting for a new set of greens — and a flavorful vegetarian alternative to anchovies Tahini acts as both the thickening agent for the dressing, binding it together, and the flavor maker: Its sesame seed nuttiness and creamy texture balance the bitter undertones of the roasted brussels sprouts, which form the base of this salad Quartering the sprouts decreases the cooking time and their size, so you can eat them by the forkful.

These seasonal recipes come together quickly and highlight the bounty of produce available during the fall, including carrots, cauliflower, broccoli, mushrooms, and more.

By placing whole, unwashed, plain and naked globe eggplants directly onto the stovetop burner grate and letting them burn until charred, hissing and collapsed, you bring a haunting smokiness and profound silkiness to the interior flesh that will have you hooked for the rest of your life This way of cooking eggplant is a revelation in itself — easy, yet exciting and engaging — and requires nothing more of the home cook than a little seasoning at the end to be enjoyed, as is But biting into a warm, crisp, golden fried croquette with that smoky, silken purée at its center is what restaurant-level complexity and satisfaction is all about

Cook your broccoli hot and fast under a broiler to develop some char, then cloak it in a blizzard of finely shaved Manchego. A final touch of toasted hazelnuts and honey tops off the florets.

Crisp on the outside and creamy on the inside, these oven-fried zucchini aim to please the soggy skeptics Zucchini are about 95 percent water, so a few things need to be done to ensure the disks don’t lose their bite First, slices should be uniform in thickness (1/2 inch) for even baking

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture

Gan bian si ji—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. Today that dish and I are on a road trip and we're going to be driving that minibus over some uncharted territory.

Make crisp, lightly blistered green beans in your air fryer in under 10 minutes. They’re great as-is or dressed up with one of our our four easy flavor variations.

With a little planning, you can transform your vegetables from bland or bitter to tender, savory, and even sweet by soaking them in a salt-water brine before cooking them. Our writer Tim Chin put several different vegetables to the test to discover the optimal brine salt concentration and time.

You've probably heard that too much moisture is a problem when it comes to roasting vegetables, but in the case of broccoli, adding a bit of moisture via steaming is the ticket to broccoli that's perfectly browned, tender, and flavorful.

Radishes are usually thought of as a raw-only vegetable, but they're delicious roasted, too, which tames their spicy flavor considerably. Here, they're roasted until tender and bursting with juice, then tossed with melted butter and fresh herbs.

For an updated take on this classic combination, cook your broccoli like steak, turn food scraps into a punchy garnish, and then add gooey cheese.