Vegetables

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn't taste virtuous at all. In fact, it actually feels quite indulgent.

Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.

This is the crisp accent to all manner of foods that you've been missing out on your entire life. And they're quick and easy enough to fry so you can easily make up for lost time.

Roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. So surprising. So satisfying.

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

So easy to toss together. So understated yet sophisticated. So wise in capturing and preserving something during its season.

A fast, easy, and unbelievably enticing way to get your greens. (And a perfect way to use up that container of miso in the back of your fridge.)

Sweet enough to entice the kid in you but boozy enough to appeal to the adult in you. (Apparently we like our vegetables the same way we like our cocktails.)

Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.

Juicy and umami-rich, we might even dare say these super savory mushrooms are meaty in texture. They made a terrific side or even sub in for a burger patty.

That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.

How fortunate for us—and by us, we mean humanity—that there exists this recipe for the best classic coleslaw we've ever had.

Say hello to the most failproof way we know to get everyone to eat their veggies—and just about anything else you can dip or dunk or douse.

A stunning jumble of ingredients you'll forget are healthy the moment you take a bite. Sweet roasted beets. Peppery watercress. Tangy feta. And a perfectly balanced vinaigrette.

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to "Leite's Cauliflower." Hmmm...

A one-pot wonder of a small mountain of greens, caramelized onions, andouille sausage, and plenty of slurp-worthy pot liquor.