Vegetable

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

With a buttery bourbon glaze, this Gourmet legend requires just four ingredients.

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

“No one complains about it being vegan because they can’t tell the difference.”

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

This nourishing soup comes together faster than you can say “sweater weather.”

Enhance store-bought stuffing mix with a flurry of dried and fresh herbs for an easy dressing that tastes like you put in lots of effort.

This cabbage pasta with mushrooms and kielbasa is a classic for good reason.

“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.

A go-to recipe for more than just pasta. Put it toward chicken, meatballs, and more.

With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.

This refreshing melon and cucumber salad works as a snack, starter, or side dish.

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe