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Vegetables
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+5 More...
Cannellini Bean Salad with Radicchio and Celery
By
DAVID TANIS
White Bean Soup with Fennel Seeds and Broccoli Rabe
By
DAVID TANIS
Fennel and Citrus Salad with Charred Squid
By
KIM ALTER
Root Vegetable and Quinoa Salad with Pickled Sunchokes
By
KIM ALTER
Sautéed Collard Greens with Six-Hour Caramelized Onions
By
MICHAEL SOLOMOMOV
Twice-Cooked Eggplant with Sherry Vinegar and Paprika
By
MICHAEL SOLOMOMOV
Spicy Roasted Cauliflower with Tahini
By
MICHAEL SOLOMOMOV
Spinach and Tofu Salad with Peanut–Miso Dressing
By
NAO OGURA-GAYLER
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Watercress with Spicy Chile and Sesame Vinaigrette
By
LAURIE WOOLEVER
Zucchini Latkes
By
JULIAN MEDINA
Mile End Deli’s Chopped Liver and Pickled Onions
By
NOAH BERNAMOFF
How to Make the Most of Your Chickpeas
By
GIANCARLO BUONOMO
Braised Chickpea Salad
A Brussels Sprout Dish for the Haters
By
SARA GORE
Sweet and Spicy Kabocha Pie
By
ELIZABETH STARK
9 Golden-Brown Vegetable Gratins
By
SAVEUR EDITORS
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Butternut Squash Pepe Soup
Black-Eyed Pea Hummus with West African Chile Paste
Sautéed Maitake Mushrooms with Red Chiles and Cilantro
Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts
Apple and Kale Salad with Black-Sesame–Maple Cashews
Roasted Squash and Pork Dumplings
Mixed Mushroom Foil Yaki
By
DAN HOLZMAN AND MATT RODBARD
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