For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Author: David Tanis
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You...
Author: Sam Sifton
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower...
Author: David Tanis
Steamed green beans served with a button of butter make for a perfectly acceptable side dish, but if you're looking to elevate the green bean to company-worthy status (with almost no more effort), here's...
Author: Amanda Hesser
Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer...
Author: Genevieve Ko
This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy (red-pepper flakes, cayenne,...
Author: Alison Roman