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Recipes by Ingredient
Vegetables
Artichokes
Asparagus
Beans
Beets
Brussels Sprouts
+5 More...
17 Bright Beet Recipes
By
SAVEUR EDITORS
Japanese Tea Leaf Salad
By
MAX FALKOWITZ
Sicilian Caponata
By
SAVEUR EDITORS
Give Beans a Fresher Flavor by Sprouting Them
By
ALEX TESTERE
How to Make Sprouted Seeds and Beans at Home
By
FARIDEH SADEGHIN
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing
By
JESSICA KOSLOW
Sprouted Chickpea Socca with Herb Salad and Yogurt
By
JESSICA KOSLOW
Spicy Haitian Cabbage Slaw (Pikliz)
By
SAVEUR EDITORS
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Skillet-Braised Swiss Chard
By
MEHMET GÜRS
Dashi Stock
By
SONOKO SAKAI
Cold Soba with Mushroom and Leek Seiro Broth
By
SONOKO SAKAI
Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts
By
JEREMIAH STONE
Cauliflower Shawarma with Pomegranate, Tahini, and Pine Nuts
By
JOSH KATZ
Perfect Vegetable Stock
By
TAL RONNEN
Grits with Brussels Sprouts, Quince, and Goats’ Milk Curd
By
AARON LONDON
Carrot and Horseradish Relish
By
LIZ ALPERN AND JEFFREY YOSKOWITZ
Roasted Carrot Purée
By
MICHAEL ANTHONY
Mario Batali’s Baked Cardoons with Parmesan Bread Crumbs
By
MARIO BATALI
Quick Basic Kimchi
By
MATT RODBARD
Taste of 2016 Spice Mix
By
LIOR LEV SERCARZ
Celery Root Salad with Apples and Parsley
By
DAN KLUGER
26 Ways to Eat More Beans
By
SAVEUR EDITORS
Sichuan Chile Oil
By
DAN HOLZMAN AND MATT RODBARD
Why It’s Worth Getting Your Hands on Hungarian Wax Peppers
By
BEN MIMS
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