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Sautéed Baby Bok Choy

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Author: Sam Sifton

Sautéed Kale

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Author: Sam Sifton

Roasted Asparagus With Crunchy Parmesan Topping

This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan...

Author: Mark Bittman

Sautéed Chanterelles

Author: Moira Hodgson

Glazed Parsley Carrots

This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar....

Author: Pierre Franey

Balsamic Glazed Asparagus

Author: Pilar Viladas

Sautéed Beets With Butter

Author: Mark Bittman

Asparagus With Gremolata, Lemon and Olive Oil

This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.

Author: Martha Rose Shulman

Celery Root, Potato and Apple Purée

Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient."...

Author: Martha Rose Shulman

Asparagus With Green Garlic

When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is...

Author: Martha Rose Shulman

Sesame Asparagus

Author: Marian Burros

Bobby Flay's Lemon Potatoes

Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean - Spain, yes, but...

Author: Jeff Gordinier

Bok Choy With Shiitakes

Author: Mark Bittman

Steamed Broccoli With Garlic

Author: Pierre Franey

Rice With Tomatoes

Author: Pierre Franey

Stir Fried Sweet Potatoes

In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: "I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter," he wrote....

Author: Mark Bittman

Couscous With Yellow Squash

Author: Pierre Franey

Braised Romaine Hearts

Author: Mark Bittman

Brussels Sprouts With Onion

Author: Pierre Franey

Purée of Peas and Watercress

Author: Amanda Hesser

Seared Red Cabbage Wedges

This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don't be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The...

Author: Martha Rose Shulman

Quick Glazed Snow Peas

Author: Kim Severson

Double Asparagus Vinaigrette

Author: Julia Moskin

String Beans Vinaigrette

Author: Marialisa Calta

Stir Fried Sugar Snap Peas

Author: Florence Fabricant

Stir fried Succotash With Edamame

While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.

Author: Martha Rose Shulman

Braised Spring Carrots and Leeks With Tarragon

Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.

Author: Martha Rose Shulman

Braised Red Cabbage

Author: Pierre Franey

Steamed Fava Beans With Thyme

Author: Moira Hodgson

Sautéed Baby Bok Choy

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Author: Sam Sifton

Creole Rice

Author: Pierre Franey

Asparagus Dutch Style

Author: Mark Bittman

Mushroom and Eggplant Ratatouille

Author: Marian Burros

Asparagus and Watercress, Stir Fried

Author: Florence Fabricant

South Indian Cabbage With Yogurt

This spicy curry is inspired by a recipe by the cookbook author Madhur Jaffrey. I've seen other vegetarian recipes for cabbage cooked with dal (which I've made optional here, so you don't have to go to...

Author: Martha Rose Shulman

Basic Asparagus

Author: Florence Fabricant

Rice and Zucchini

The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.

Author: Pierre Franey

Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts

This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces...

Author: Melissa Clark

Peas With Garam Masala

Author: Amanda Hesser

Macaroni With Cheese

Author: Pierre Franey

Parmesan Risotto

Author: Gustav Niebuhr

Steamed Cauliflower

Author: Marian Burros

Red Peppers and Onions

Author: Marian Burros

Roasted Asparagus With Crunchy Parmesan Topping

This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan...

Author: Mark Bittman