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Green-Bean and Prosciutto “Negimaki”

It looks like a Japanese roll—but it’s not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.
December 2007
food + cooking

A Whole (Other) Beast

This article is about eating the hell out of whatever you've got. Pig is easy. What about a less revered ingredient? What about broccoli?
11.29.07
food + cooking

It’s Pretty Easy Eating Greens

Italy and Virgina meet at the Thanksgiving table.
11.28.07
food + cooking

Crosne Jewels

They look like grubs, but crosnes are crisp and crunchy, earthy and sweet, like quinces masquerading as vegetables.
11.14.07
food + cooking

Oops

Trying to keep up with the eggplant onslaught and craving something spicy, I came across a recipe I could not understand.
10.31.07
food + cooking

My Pickle Jones

We ran out of Wickles pickles this past weekend. Right about then, my egg salad sandwich went to hell.
10.22.07
food + cooking

Season of the Pepper

When you see a half-dozen Caribbean women buying ten-pound sacks of peppers first thing Saturday morning you know it's time to pay attention.
10.17.07
food + cooking

Pepper Power

In our house the hot summer belongs to tomatoes and basil, but early fall, that’s prime pepper time.
10.03.07
food + cooking

Small is the New Big

Some growers compete to see who can sell the smallest vegetables. What’s a cook to do?
09.12.07
food + cooking

Shell Yeah

Fresh beans are so good you can’t believe they’re not bacon.
09.05.07
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