Vegetable egg foo young is one of those classic Chinese takeout dishes that feels instantly familiar and comforting. Made ...

This soup is perfect for a cold night, with hearty potatoes, greens, and—of course—lentils providing plenty of warmth. But ...

Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads ...

Whether it's broccoli or cauliflower florets, cubed butternut squash, potatoes, or mushrooms, the key to the tastiest roasted vegetables is to cook them at the right temperature. The best temperature ...

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy sides, ...

Veg Jaipuri is a must-try. This colourful vegetable curry is celebrated for its unique taste. Rajasthani cuisine features bold spices and classic dishes like Pyaaz ki Kachori and Gatte ki Sabzi. Veg ...

Use the technique behind these butter-poached carrots to get the mushroomiest mushrooms or the green-beaniest green beans. By Eric Kim Credit...Linda Xiao for The New York Times. Food stylist: Maggie ...

We consulted some expert chefs to find out some easy ways to make those frozen vegetables taste a lot better. They may even ...

These are the dishes our readers return to again and again. By Kasia Pilat Is there anything vegetarian cooking can’t do? Whether it’s sweet and spicy tofu larb, an aromatic toor dal with whole boiled ...

Juicy and crispy Manchurian balls made from the delicious gobhi are bathed in hot and spicy gravy to give this classic ...