New York Magazine

Like its fellow nightshades tomatoes and peppers, eggplant comes in a psychedelic array of shapes and colors, but this chef favors an Italian heirloom variety.

Assiduous students of Memphis-style dry-rubbed barbecue share this recipe for stovetop beans fit for an all-American picnic-table feast.

Thin-crusted Alsatian-style “pizza” topped with fromage blanc, onion, and double-smoked bacon. The dish is also often called tarte flambée.

Dijon mustard and orange segments enliven this refreshing complement to a rich dish.

Sesame oil and scallions spice up this version of the American classic.

Honor the past while conjuring a divine Passover meal, combining the Eastern European Ashkenazi and Spanish-influenced Sephardic styles.

Follow this clever recipe and you’ll have captured the essence of spring in a bag.

A bit of coriander combines with vanilla, maple, and pomegranate flavors, giving warm complexity to rings of baked and sauteed squash.

Butter and bok choy demonstrate how minimal ingredients can yield maximal results.

Dijon mustard and chopped juniper berries go into the buttermilk dressing for this country potato salad.

An ideal addition to an Italian-flavored feast resounding with freshness and simplicity.

Carrots and chanterelles create a dish that teems with fall flavors.

Try a reborn classic like surf-and-turf satay with sirloin and these sweet kebabs of shrimp.

Perhaps Colette, who famously quipped, “If I can’t have too many truffles, I’ll do without truffles” didn’t have access to flavor boosters like truffle butter or truffle oil.

Laurent Tourondel's stove-braised, bacon-flavored cabbage.

The chef serves this green with bacon, and stirs in butter at the last moment—a Gallic touch that makes the chard silky.

Greens and beets give this dish a striking appearance that is matched in its flavors.

The unappealing veggie gets help from a beloved cheese puff.

A simple side can still be an elegant addition to festive meal.

Serve this as an antipasti for an Italian-flavored feast resounding with freshness and simplicity.

Pre-bake these doughy, basil-flecked bricks, so you can deep-fry them until they are GBD (golden brown and delicious) just before serving.

Deep-fried Brussels-sprout leaves are more sophisticated than potato chips (but equally addictive).

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

Sánchez adds chorizo to Brussels sprouts.

An ideal application of the cabbage with a name that not only evokes the sound of the stuff cooking in the skillet but also that of a gurgling, postprandial stomach.