Root Vegetable

Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup—exactly what you need after a long day.

Crisp the vegetables up after they've had a chance to soak up the marinade—or don't, they’re delicious at room temperature, or even served cold.

A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight’s dinner in minutes.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

Molasses, pomegranate juice, and apricot jam lend a deliciously sweet-tart, barbecue sauce–like glaze to this summertime grilling staple.

For maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. Bonus: you’ll have plenty of time to get that steak just right.