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Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
We love these everyday delicacies for their simplicity.
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
If you can't find choy sum, whole baby bok choy makes a fine substitute.
When shopping for brussels sprouts, look for small ones that have a bright green color.
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).