Root Vegetable

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

Spoon warm gravy, crumbled chorizo, and assorted toppings (avocado not optional) over a skillet of piping hot biscuits for a South–meets–Southwest dinner experience.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

This hearty salad combines roasted parsnips, hazelnuts, fresh orange, and crisp lettuce for a bright, refreshing vegetarian dinner.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.