Traditionally cooked in a clay pot, these beans will taste just as delicious cooked in whatever kind of pot you have available.

If desired, soak overnight in a pot:

Drain, return to the pot, and cover with water by 1 inch. Add to the beans in the pot:

Bring to a boil, then reduce the heat, partially cover, and simmer until the beans are almost tender, 30 minutes to 1 hour. Add:

Continue to cook until the beans are completely tender and creamy, about 15 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor, then stir back into the pot. Serve with:

Please read about Stir-Frying. Use this method for most vegetables, from green beans to julienned carrots to asparagus. Or use a medley of vegetables, such as peas, carrots, broccoli, and water chestnuts. Cut all vegetables into pieces small enough to cook very quickly—broccoli into small florets, sugar snap peas on a diagonal, mushrooms sliced, and cabbage shredded.

Prepare:

Trim and cut into thin, small pieces:

Heat in a wok or a large skillet over high heat:

When the oil begins to shimmer, add:

Cook until the garlic begins to brown and is fragrant. Add the prepared vegetables and cook, stirring frequently, until crisp-tender, 5 to 8 minutes. Add longer-cooking vegetables to the pan first and quick-cooking vegetables later to ensure that everything is done at the same time. Give the sauce a good stir to disperse the cornstarch, then pour the sauce into the pan, stirring to coat the vegetables. Cover the pan, remove from the heat, and allow to sit for 3 minutes. Serve with:

For a smoky, savory boost, fry 4 to 6 slices bacon until crisp and use 2 tablespoons of the bacon fat for cooking the potatoes (chop or crumble the bacon and stir it in after the mushrooms have softened).

Steam until fork-tender, about 10 minutes:

Heat in a large skillet over medium heat until hot:

Add:

Cover and cook for 8 minutes, then uncover and continue to cook until tender and nicely browned, 10 to 12 minutes more. Scrape the potatoes up off the bottom of the skillet occasionally with a metal spatula. If the browned bits on the bottom of the skillet start to get too dark, add a splash of water and scrape them up.

Stir in the beets along with:

Cook until the mushrooms have softened, about 5 minutes. Add:

Stir to combine and cook, stirring occasionally, for 5 minutes more to allow the flavors to meld. Taste and, if needed, season with:

Serve with:

A simple technique with attractive results.

Combine in a heavy saucepan:

Bring to a simmer, then cover, reduce the heat, and cook until the vegetables are just tender. Uncover and continue to cook, shaking the pan constantly over medium-high heat, until the liquid has reduced and the vegetables are coated with a golden glaze.

The potatoes lend this puree a light texture and delicate flavor.

Place in a large saucepan:

Add cool water to cover generously, bring to a boil, reduce the heat, and simmer until the vegetables are completely tender, 20 to 25 minutes. Drain and return the vegetables to the pan. Over low heat, mash the vegetables with a potato masher or beat with a handheld electric mixer until smooth. Mix in:

Taste and adjust the seasonings. If desired, top with:

Serve this robust, savory stew with Garlic Bread or mashed potatoes. Substitute an equal amount of parsnips, salsify, carrots, red or gold potatoes, or Jerusalem artichokes for any of the vegetables in the recipe, if desired.

Heat in a pot or Dutch oven over medium heat:

Add and cook, stirring occasionally, until they begin to brown, about 12 minutes:

Add and cook, stirring, for 3 minutes:

Pour in:

Increase the heat and boil, scraping the bottom of the pot, until the liquid is reduced to a syrup, about 5 minutes. Add:

Stir the vegetables, then pour in:

Bring to a boil, then reduce the heat, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Remove the bay leaf and thyme sprig. Mix together and pour into the stew:

Stir well and season to taste with:

Please read about Deep-Frying and About Battering Fried Foods. To fry larger pieces of very firm vegetables like sweet potatoes, parcook them to ensure they are tender by the time they finish frying. This may be accomplished by steaming or boiling until barely tender (for an example of this, see Jojos).

I. PAKORAS

Chickpea flour adds a wonderful, nutty savoriness to batters. It can be found at natural food stores and Indian groceries. We love preparing an assortment of vegetables this way. For another superlative fritter, see Spinach Pakoras.

Prepare in a large bowl:

Preheat the oven to 200°F. Heat to 350°F in a deep-fryer, deep heavy pot, or Dutch oven:

While the oil heats, prepare for frying:

Cut the broccoli or cauliflower into bite-sized florets; cut the zucchini and eggplant into ½-inch-thick rounds; cut the potatoes into ¼-inch-thick slices; cut the onions into ¼- to ½-inch-thick slices. Add the vegetables to the batter and toss to coat. Fry in batches until golden brown and crisp, 2 to 4 minutes depending on the vegetable. Do not crowd the pot. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. Keep the finished pakoras hot in the oven. Serve with any of the following:

II. TEMPURA

Some of our fondest, early food memories involve tucking into a plate of freshly fried mixed vegetable tempura. Prepare the tempura batter last and use it promptly. For a crunchier texture, pour 2 cups panko bread crumbs on a plate and dredge the battered vegetables in them before frying.

Preheat the oven and frying oil and prepare the vegetables as for I. Just before frying, prepare:

Promptly dip the vegetable pieces into the batter one at a time and transfer to the hot oil. Fry in batches until crisp and cooked through, 2 to 4 minutes depending on the vegetable. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. Keep the finished tempura hot in the oven. Serve with:

III. BEER-BATTERED

Asparagus, broccoli, and mushrooms are perfectly at home in this all-purpose batter.

Prepare:

Preheat the oven and frying oil and prepare the vegetables as for I.

Dip the vegetable pieces into the batter one at a time and transfer to the hot oil. Fry in batches until crisp and cooked through, 2 to 4 minutes depending on the vegetable. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. If desired, sprinkle with:

Keep hot in the oven. Serve with:

These mixed vegetables become aromatic by simmering in a seasoned marinade. They make excellent hors d’oeuvre or additions to salads or an antipasto tray.

Prepare:

Suitable choices include artichoke hearts, julienned carrots, cauliflower florets, celery or fennel pieces, trimmed green beans, whole or halved mushrooms, pearl onions, strips of bell pepper, and whole olives. Eggplant slices or strips are delicious, but they should be salted first; see here.

Squeeze over the cut vegetables to prevent browning:

Reserve 2 of the lemon shells and place in a medium stainless steel or enameled saucepan along with:

Bring to a boil over high heat, reduce the heat, cover, and simmer for 15 minutes. Add the vegetables and cook until tender. Remove the vegetables with a slotted spoon, and place in a bowl. Let the marinade cool, pour through a strainer, then cover the vegetables with the marinade to store in the refrigerator for up to 3 days. Bring to room temperature to serve. After the vegetables have been eaten, use the marinade for sauces or reuse to cook more vegetables.

Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life.

Heat in a large skillet or Dutch oven over medium heat:

Add and cook, stirring, until golden and just tender, 10 to 12 minutes:

Transfer the vegetables to a plate. Add to the pan and cook, stirring, until the onion is slightly softened:

Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:

Add:

Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:

Think of this Provençal dish as a more orderly version of ratatouille. We like to use a long Chinese eggplant rather than a stout Italian eggplant to get more slices. If you have a mandoline, this is a good time to use it.

Preheat the oven to 375°F. Toss together in the bottom of a 13 × 9-inch baking dish:

Cut into ¼-inch-thick slices:

Layer the vegetable slices—like dominos, or shingles—in the baking dish, alternating eggplant, zucchini, and tomato, overlapping the slices tightly. If desired, after every third slice, tuck in:

Drizzle the tian with:

Sprinkle with:

Cover with foil and bake for 30 minutes. Remove the foil and bake until all the vegetables are very tender, about 30 minutes more.

Heat in a Dutch oven over medium heat:

Add and cook, stirring, until softened, 6 to 8 minutes:

Stir in and cook until fragrant, about 1 minute:

Stir in:

Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the vegetables are completely tender, about 20 minutes.

Stir in:

Serve with:

I. WHOLE

Prepare for eating whole, above:

If you wish to serve them filled with sauce or melted butter in the center, part the center leaves and pull out the prickly pinkish leaves in the center. Using the tip of a spoon or a melon baller, scrape out the fuzzy choke; be careful not to cut into the heart. To avoid discoloration, rub the cut surfaces with:

Place in a steamer basket over 2 to 3 inches of boiling water, first adding to the water, if desired:

Cover and steam until the bottoms feel tender when pierced with a paring knife, about 30 minutes for medium artichokes and up to 45 minutes for especially large ones. Check the water level halfway through cooking and replenish with boiling water if necessary. Drain and serve hot or chilled with:

Provide a bowl for discarding spent leaves.

To eat whole artichokes, remove the leaves one by one and dip the thick, fleshy end into the butter or sauce. Bite down gently on the leaf and pull it through your teeth to scrape off the tender edible portion (discard the fibrous remains). When you reach the inner, light-colored cone of young leaves, pull it up with one movement. Then, with a spoon or knife, scrape away the fuzzy choke and discard it. Eat the heart and tender portion of the stem with a fork, dipping each piece into the butter or sauce.

II. HALVED OR QUARTERED

Wash:

Leave the stems attached. Snap off the toughest outer leaves and discard. Cut off the top one-third of the artichokes, and peel the stem with a paring knife. Lay each artichoke on its side and cut into halves or quarters through the stem. Using the tip of a spoon or a melon baller, scrape out the fuzzy choke. Place the artichokes in a steamer basket over 1 to 2 inches of rapidly boiling water, cover, and steam until they are easily pierced with a fork, about 15 minutes. Serve as for I.

In this simple method, artichokes are braised in white wine until tender. When the wine evaporates, the artichokes brown in the garlicky olive oil.

I. HALVED

Wash:

Trim off the tough, outermost leaves, and cut off the top one-third of the artichokes. Trim the stems to about 1 inch and peel them. Halve the artichokes through the stem and cut out the chokes. Rub all cut surfaces liberally with:

Place the artichoke halves, cut side down, in a skillet or sauté pan large enough to hold them in a single layer, along with:

Bring the liquid to a boil over high heat. Reduce the heat, cover, and simmer until the artichokes are easily pierced with a fork, about 15 minutes. Uncover, increase the heat to medium-high, and cook until the liquid has evaporated, about 3 minutes. Reduce the heat to medium-low and cook the artichokes until they are nicely browned, about 5 minutes more. Serve garnished with:

II. TRIMMED, STORE-BOUGHT ARTICHOKE HEARTS

Prepare I using two 9-ounce packages frozen artichoke hearts, unthawed, or three 14-ounce cans artichoke hearts in water, well drained. Cover and simmer the artichoke hearts for 5 minutes or until heated through. Uncover and proceed as directed.

Preheat the oven to 350°F. Clean, trim well as for whole artichokes, and halve through the stem:

Scrape out the chokes, trim the stems to 1 inch, and peel them. Place the halved artichokes in a steamer basket over 1 to 2 inches of boiling water, cover, and cook until just tender, about 10 minutes.

Warm in a medium skillet over medium heat:

Add and sauté until tender, about 5 minutes:

Add and sauté 1 minute more:

Remove from the heat and stir in:

Lay the artichokes cut side up in a baking dish. Fill each one with the bread crumb mixture and drizzle with:

Pour into the baking dish:

Cover with foil and bake until tender, about 45 minutes. Remove the foil and bake for 10 minutes more.

I. FOR ARTICHOKE HEARTS AND BABY ARTICHOKES

You may also prepare Steamed Artichokes II and use them here.

Rinse and cut in half:

If using baby artichokes, pull off any tough outer leaves and trim the stems flush with the bottoms.

Heat to 325°F in a large skillet over medium-high heat:

As the oil heats, mix in a shallow bowl:

Lightly beat together in a second shallow bowl:

Toss the artichokes in the seasoned flour, then dip them into the eggs, turning to coat, and toss again in the flour. Keeping the oil near 325°F, fry the artichokes in batches, turning often, until golden and tender, 5 to 6 minutes. Do not crowd the skillet. Drain briefly on paper towels, then pile them on a platter and season with:

Serve with:

II. ROMAN JEWISH-STYLE FRIED ARTICHOKES

Here, artichokes are trimmed and steamed until just tender, then the leaves are splayed outward and the artichokes are fried. This method results in beautiful, golden artichokes that look like flowers.

Wash:

Trim off the tough outer leaves. Be aggressive when trimming. Cut off the top half of the artichokes, leaving only about 1 inch from the base of the heart to the top of the trimmed leaves. Trim and peel the stem and scrape out the choke. Place the artichokes stem side up in a steamer basket over 1 to 2 inches of boiling water. Cover and steam until just barely tender, about 8 minutes for medium artichokes and 12 minutes for large artichokes. Let sit until cool enough to handle.

With the artichokes stem side up on a work surface, gently splay the leaves outward and press down on the artichokes. The heart of the artichoke may split. This is okay. Simply splay the leaves as best you can.

Heat to 325°F in a large, deep skillet or Dutch oven over medium-high heat:

Add the artichokes to the skillet, stem side up. Fry, maintaining the temperature of the oil at 325°F, until golden brown, 5 to 7 minutes. Use tongs to grab the stems and lay the artichokes on their sides in the oil and continue to fry, turning every couple of minutes, until the artichoke hearts and stems are completely tender and browned, about 6 minutes more. Transfer to a plate lined with paper towels to drain and sprinkle immediately with:

To eat, separate the leaves from the heart one by one. The inner leaves should be completely tender. Some of the outer leaves may need to be scraped with your teeth. Eat the heart and the stem whole.

Rinse, dry, and pull the tough outer leaves off:

Peel the stems and trim the top quarter off each artichoke. Heat in a large, deep skillet or Dutch oven over medium heat:

Add and cook, stirring, until browned around the edges, 7 to 10 minutes:

Transfer the onion to a small bowl. Add the artichokes to the pan and cook, stirring occasionally, until they are browned all over, about 10 minutes. Add:

Bring to a simmer, cover, reduce the heat, and cook gently, stirring occasionally, until the artichokes are nearly tender, 20 to 25 minutes. Add more liquid if needed. Return the onion to the pan and stir in:

Cook for another 5 minutes and season with:

Trim, above:

Leave the spears whole or cut into 2-inch sections. If leaving whole, tie the spears into bunches with a piece of twine. Bring 1 inch of water to a boil in a deep pot. Place pieces in a steamer basket or stand bunches upright in the pot. Cover and steam until tender, 3 to 5 minutes.

Transfer to a serving dish and serve with:

Or toss with:

If desired, sprinkle over the top:

Position a rack in the top third of the oven and preheat it to 500°F.

Trim, above:

Place the spears on a baking sheet and drizzle very lightly with:

Toss the spears to coat and arrange them in a single layer. Roast until just tender, 6 to 8 minutes. Serve with any of the accompaniments suggested for Steamed Asparagus, or simply sprinkle with:

Serve hot or at room temperature, garnished with:

Please read about Stir-Frying.

Trim, above, and cut into 2-inch pieces:

Heat in a wok or skillet over high heat:

Swirl the oil in the pan, then add the asparagus along with:

Stir-fry for 2 to 3 minutes, then add:

Stir-fry for 1 minute, then add:

Cover, reduce the heat slightly, and cook until the asparagus is tender, 3 to 5 minutes. If desired, serve sprinkled with:

Trim and steam until just tender:

Set aside. Cook in a large skillet over medium heat until the butter is slightly browned:

Stir in the asparagus along with:

Toss several times to heat through. Season to taste with:

Trim the stem ends of:

You may cut them crosswise or on the diagonal or leave them whole. Place the beans in a steamer basket over 1 inch of boiling water and cover. Alternatively, place them in a saucepan full of rapidly boiling water. Cook until barely tender, 6 to 10 minutes. Drain and toss with:

If desired, top with any of the following:

Prepare Roasted Asparagus, substituting 1 pound trimmed haricots verts or tender green beans for the asparagus.

A classic recipe first concocted by Dorcas Reilly in the 1950s to promote condensed cream of mushroom soup. We find that it works well with or without the help of this old convenience product.

Preheat the oven to 350°F.

Place in a buttered 13 × 9-inch baking dish:

Mix in a medium bowl:

Pour over the beans and bake, uncovered, for 30 minutes. Sprinkle with:

Bake until browned, 5 to 10 minutes more.

I. WITH PORK AND POTATOES

Place in a medium pot:

Add water to cover, bring to a simmer, and simmer for 30 minutes. Add:

Simmer, covered, until the beans are very tender, 10 to 15 minutes. Drain and season to taste with:

Chop or shred the pork and toss with the beans.

II. WITH ONIONS, TOMATOES, AND DILL

This treatment is especially tasty with Romano beans or any late-season beans beginning to toughen.

Heat in a large skillet or Dutch oven over medium heat:

Add and cook until softened, about 5 minutes:

Add:

Simmer, covered, until the beans are very tender, about 25 minutes. Season with:

Serve hot or at room temperature.

Dry-frying requires an extra step, but the results are worth it. For straightforward stir-frying see Basic Vegetable Stir-Fry and Stir-Fried Snow Peas. We prefer yard-long beans, or snake beans as they are sometimes called. You can often find them in Asian supermarkets. For a vegetarian version, simply omit the pork or replace it with crumbled tempeh.

Heat in a wok or large skillet over medium heat until shimmering:

Add and fry, stirring occasionally, until tender and starting to wrinkle and blister, about 8 minutes:

Transfer the beans to a plate. Increase the heat to medium-high and add:

Cook, breaking up the meat, until no longer pink and beginning to brown, about 5 minutes. Stir in:

Cook, stirring, until the spices are fragrant and the meat is cooked through, about 3 minutes. Return the green beans to the pan and stir in along with:

If desired, add a couple smashed garlic cloves, sprigs of thyme, and a few grated Roma tomatoes for more flavor.

Place in a large skillet and add water to barely cover:

Bring to a boil, then cover, reduce the heat, and simmer until tender, 25 to 35 minutes depending on the age of the beans. Check the beans periodically and add a little water if needed. Stir in:

Megan grew up eating these beans every Sunday; they were a staple crop in her grandparents’ garden. Her family calls them October beans, and they are never served without corn bread and stewed greens.

Combine in a large saucepan and cover with water by 1 inch:

Bring to a boil, then reduce the heat, partially cover, and simmer slowly until the beans are very tender and creamy and the liquid has transformed into a thick bean “gravy.” The time will vary depending on the beans, but start checking them at 30 minutes. Season to taste with:

Serve with:

Many Iranian dishes rely heavily on sabzi, or fresh herbs. This stew is no exception. Do not be tempted to scrimp on the amount of dill here. It seems like a lot, but it is tempered by simmering and adds a lovely, herbal note to the stew.

Shell and peel, or have ready:

You should have about 2 cups. Heat in a deep skillet or sauté pan over medium heat:

Add the beans and cook, stirring, until they turn bright green, about 4 minutes. Stir in:

Cook until the garlic is fragrant, about 1 minute. Stir in:

Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the beans are tender, 10 to 15 minutes. Uncover and make 4 depressions in the stew. Working one at a time, crack into a small bowl or ramekin and slide into a depression:

Cover the pan and cook the eggs until just set or to the desired degree of doneness, 4 to 6 minutes. Serve the stew with:

Sprinkle with:

Shell and peel, or have ready:

You should have about 2 cups. Heat in a large skillet over medium heat:

Add and cook, stirring, until softened, about 4 minutes:

Add the beans along with:

Simmer uncovered, stirring occasionally, until the beans are tender, 10 to 20 minutes depending on the age and size of the beans. By the time the beans are done, the liquid should be reduced to just a little sauce to coat them. If necessary, reduce the liquid over high heat. Before serving, stir in:

Tuscans love beans so much that the rest of Italy calls them mangia fagioli, “the bean eaters.” We feel as if we would fit right in.

If desired, soak overnight:

Drain the beans and set aside. Heat in a large pot over medium heat until hot:

Add and fry until fragrant:

Add the beans to the pot along with water to cover by 2 inches. If available, add:

Bring to a boil, then reduce the heat, partially cover, and simmer gently for 30 minutes. Season to taste with:

Continue to simmer until the beans are tender, 15 to 20 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor. Stir them back into the beans and simmer to thicken the broth slightly. Serve warm or at room temperature, drizzling over each portion:

This simple Egyptian bean dish is commonly served for breakfast, lunch, or dinner. It is excellent served with Shirazi or Israeli Salad. You can substitute 1 cup dried fava beans for the canned ones. Simply simmer them in water to cover until very tender, peel if needed, and proceed with the recipe.

Combine in a medium saucepan and simmer for 10 minutes:

Remove a big spoonful of the beans, mash them, then stir back in. Add:

Simmer for 5 minutes. Taste and add salt and more lemon juice if needed. Serve garnished as desired with any of the following:

I. FRIED

Soak for at least 12 hours, or overnight:

Drain the beans thoroughly, transfer to a food processor, and finely chop. Add and process until coarsely pureed:

Transfer to a bowl and stir in:

With wet hands, form the mixture into 12 balls. Let stand for 15 minutes.

Heat in a deep skillet until hot:

Fry the falafel in batches, turning occasionally, until golden, 6 to 8 minutes. Drain on paper towels.

II. BAKED

Prepare the mixture for version I. Preheat the oven to 375°F. Lightly oil a baking sheet. Form the falafel into balls as directed and place on the baking sheet; You may leave them round or flatten slightly into patties. Brush with olive oil and bake, flipping halfway through and brushing with more oil if shaped into patties, until browned and crisp, 15 to 20 minutes.

This long-simmered meat and bean stew can feature a wide variety of meaty odd bits. Any combination of pork ribs, pork tongue, carne seca (dried beef), or corned beef may be substituted for the meat in this recipe. Just be sure to use a combination of salted and fresh meat to avoid oversalting the stew. Feijoada may also be prepared in a slow cooker. Simply combine all the ingredients and cook on low for 8 to 10 hours or until the meat is extremely tender. Stir in the browned onions and garlic just before serving. Farofa, a mixture of toasted cassava flour and fried bacon and onions, is the traditional garnish. You may find this topping in South American grocery stores, but it is not absolutely necessary. If you find coarsely ground cassava flour (not tapioca starch), try making your own.

Place in a pot or Dutch oven:

Add water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium, partially cover, and simmer. Skim any scum off the top of the stew for the first 30 minutes. Continue to simmer until the meat is very tender and the beans are cooked, about 2 hours. If necessary, add hot water to keep the ingredients covered. While the stew cooks, prepare the Brazilian hot sauce. Combine in a blender and blend until smooth:

Alternatively, for a coarser sauce, hand-mince the jalapeños, onion, and garlic and stir in the lime juice and salt. Let the hot sauce sit while the stew finishes cooking.

Skim any pooled fat from the top of the stew and reserve. Add to the stew:

Simmer until the stew is very thick, about 1 hour more. Warm 2 tablespoons of the reserved fat in a medium skillet over medium heat. Thinly slice the reserved onion half from making the hot sauce, and add to the skillet, along with:

Cook, stirring, until golden brown, about 10 minutes. Add:

Cook until fragrant, about 2 minutes more. Stir the onions and garlic into the stew. Remove the ham hock or pig’s feet (and pig’s tails, if using), let cool slightly, and shred the meat from the bone. Stir the meat back into the stew. Serve with the hot sauce and:

A classic side dish with enchiladas, burritos, or chiles rellenos. The beans are easier to mash when they are warm.

Cook:

or have ready:

Drain the beans, reserving 1 cup of the liquid. Heat in a large skillet over medium-high heat:

Add and cook, stirring often, until golden brown, about 10 minutes:

Add and cook, stirring, for 1 minute:

Add the beans 1 cup at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next. Stir in:

Cook, stirring often, over medium heat or slightly lower until the beans are a little soupier than you would like to serve them—they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season to taste with:

Serve warm with:

You may also use two 15-ounce cans kidney or red beans instead of dried beans. If using canned beans, start the recipe at the meat-browning step. For a vegetarian dish that showcases many of the same flavors, see Jamaican Rice and Peas.

Add to a pot along with 8 cups water:

Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender, 1 to 1 ½ hours. Drain, reserving 4 cups of the bean cooking liquid.

Heat in a large saucepan over medium heat:

Add, in batches if necessary, and brown on all sides:

Add and cook, stirring, until softened, about 5 minutes:

Add the cooked beans and the reserved cooking liquid (or, if using canned beans, 4 cups water) along with:

Reduce the heat and simmer, uncovered, until the pork is tender and the stew is thick, about 1 ½ hours. Serve with:

Baked beans are as traditional in Sweden as they are in Boston.

I. DRIED BEANS

If desired, soak overnight:

Drain and add to a pot, along with 8 cups water. Bring to a boil, then reduce the heat, cover, and simmer gently until tender, 45 minutes to 1 hour.

Preheat the oven to 250°F. Grease a 9-inch square baking dish.

Drain the beans, reserving the cooking liquid. Combine the beans in the baking dish with:

Top with:

Cover and bake for 3 hours. Uncover and bake for 1 hour longer. The beans should be tender and silky, with a concentrated savoriness. Hold in the oven until serving; if the beans become dry, add a little:

II. CANNED BEANS

Preheat the oven to 350°F. Grease a 9-inch square baking dish. Place in the dish:

Add and stir lightly to combine:

Cover the top with:

Bake, covered, for 30 minutes. Uncover and bake 30 minutes more.

This bread crumb–topped bean casserole comes from the south of France, and may include a combination of pork, sausage, bacon, duck, wildfowl, or lamb. If you happen to have Duck or Goose Confit, you may omit the duck legs here, shred the confit, and layer about 1 ½ cups of it in with the beans (halve the amount of salt and pepper for seasoning the pork). Tarbais beans are traditional, but Great Northern, flageolet, or cannellini beans are easier to find and work well here.

Combine in a pot:

Bring to a boil over medium-high heat, skimming off any foam. Reduce the heat to maintain a simmer, cover, and cook until the beans are almost tender but still slightly chalky, about 1 hour. When the beans are nearly parcooked, add to the pot for the last 10 minutes of cooking:

Meanwhile, cook in a Dutch oven over medium heat, stirring occasionally, until rendered and browned:

As the meat cooks, season:

with:

Transfer the pancetta or bacon to a plate. Add the seasoned pork and duck pieces in batches to the pot and brown all over. Transfer to the plate with the pancetta or bacon. Pour off the fat into a bowl and set aside. Pour into the pot:

Deglaze by scraping up any browned bits, then remove the pot from the heat.

Preheat the oven to 350°F. When the beans are parcooked, remove the sausages and ham hock from the pot and set aside. Discard the onion, thyme, parsley, and bay leaf. Drain the beans, reserving the cooking liquid. Shred the meat from the hock (discard the bone) and thickly slice the sausages. Place one-third of the beans in the bottom of the Dutch oven (or a wide 4-quart baking dish). Top the layer of beans with the duck legs and about one-third of the pork, pancetta or bacon, and sausage. Layer with another third of the beans, then distribute the rest of the meat on top, followed by the remaining beans. Pour enough bean cooking liquid into the pot to come to the surface of the beans. Mix 2 tablespoons of the reserved fat with:

Sprinkle in an even layer over the top of the beans. Bake until the layer of bread crumbs is nicely browned, about 1 ½ hours. After 1 hour of cooking, you may “crack” the bread crumb layer all over with a spoon, then spread and pat down the crumbs in an even layer again (this helps brown the crumbs more thoroughly). Once browned to your liking, remove the cassoulet from the oven and let rest for 10 minutes before serving.

Ham-simmered red beans spooned over rice is a signature dish of Louisiana Creole cooking. New Orleanian Louis Armstrong perfectly captured the local enthusiasm for the dish with his now-famous valediction, “Red beans and ricely yours.”

If desired, soak overnight and then drain:

Combine the beans in a large pot or Dutch oven with:

Add water to cover by 1 inch. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the beans and ham hocks are tender, 1 to 1 ½ hours. Remove the ham hocks. When they are cool, trim and shred the meat from the hocks. Return the ham to the pot along with:

Warm through. Remove the thyme sprigs, if used, and bay leaves. Season to taste with:

Serve over:

Top with:

This dish is inspired by two Southern specialties: collards cooked with salt pork and black-eyed peas cooked with a ham hock.

If desired, soak overnight and then drain:

Combine the peas in a large pot with:

Bring to a boil, then reduce the heat and simmer, covered, until the peas are tender, about 45 minutes. Drain, reserving about 1 cup of the cooking liquid. Discard the onion, celery, garlic, and bay leaf. Return the peas to the pot along with the reserved cooking liquid. Shred the meat from the ham hock and add it. Cut the carrot into small chunks and add it. Stir in:

Bring to a boil, then reduce the heat, cover, and simmer until the greens are tender, 10 to 15 minutes. Stir in:

A satisfying vegetarian main dish seasoned with fried whole spices. For a tangier curry, add with the chickpeas 1 tablespoon tamarind paste, 1 tablespoon ground anardana (dried pomegranate seeds), or 1 teaspoon ground amchur (dried mango).

Heat in a deep skillet or pot over medium heat until hot:

Add and fry, stirring frequently, until fragrant and beginning to pop, 1 to 2 minutes:

If desired, cautiously stir in (the leaves will sputter):

Fry for another minute, then add:

Cook, stirring frequently, for 5 minutes. Stir in:

Cook for another 2 minutes. Add:

Bring to a boil, then reduce the heat and simmer, partially covered, until the chickpeas are tender, 30 to 45 minutes (for canned chickpeas, 30 minutes will suffice). Serve with:

To serve as a salad, season the cooked lentils with a vinaigrette and garnish with chopped fresh herbs.

Rinse and pick over:

Heat in a saucepan or skillet over medium heat:

Add and cook, stirring, until golden brown:

Add the lentils along with:

Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, 20 to 30 minutes. Remove any herbs and season to taste with:

Serve hot or at room temperature.

Dal is the Hindi word for both an array of legumes used in Indian cooking and this preparation of legumes. Dal may be thick or thin, as the cook chooses.

I. Rinse, pick over, and place in a large saucepan:

Add:

Bring to a boil, then reduce the heat, cover, and simmer until the legumes are tender, 20 to 25 minutes. Stir in:

Simmer, partially covered, until the dal is thickened to the consistency of split pea soup, about 20 minutes. Ladle into serving bowls and garnish with:

Serve with:

II. DAL TADKA (WITH FRIED SPICES)

Our favorite lentil dish by a long shot. Fried whole spices and spice-infused ghee or oil is the perfect seasoning for a bowl of dal.

Prepare all of the ingredients for:

Set aside the peppers, garlic, and ginger. Bring the lentils and onions to a simmer and cook as directed. Meanwhile, heat in a small saucepan or skillet over medium heat:

Add the reserved peppers, garlic, and ginger along with:

Allow to sizzle briskly in the oil until very fragrant, about 1 minute, but be careful not to burn the garlic. If desired, cautiously stir in (the curry leaves will sputter):

Remove from the heat and set aside. When the dal has finished simmering, top each bowl with a spoonful of the fried spice mixture. Garnish and serve as directed above.

A New Year’s dish from northern Italy. The coin-shaped lentils and sausage slices are thought to bring good fortune.

Bring 3 quarts water to a gentle simmer in a pot large enough to hold the sausage. Add:

Adjust the heat so the water stays just below a simmer, cover, and cook until the internal temperature of the sausages reaches 160°F, about 45 minutes. Remove from the heat and keep the sausages warm in the water. Meanwhile, bring 10 cups water to a boil in a large saucepan. Add:

Reduce the heat, partially cover, and simmer until barely tender, about 20 minutes. While the lentils cook, heat in a large skillet over medium heat:

Add and cook, stirring, until golden brown, about 10 minutes:

Stir in and cook for 30 seconds:

Stir in and cook over medium-high heat until very thick, 10 to 15 minutes:

Stir, breaking up the tomatoes by crushing them against the side of the skillet with a spoon. Drain the lentils, stir into the tomato mixture, and cook for 10 minutes. Remove the bay leaf. Season to taste with:

Mound the lentils on a serving platter. Cut the sausage into ¼-inch-thick slices and arrange the slices over the lentils.

Scrub and trim:

leaving 2 inches of stem. If the tops are young, reserve. To steam, place the beets in a steamer basket over 3 inches of boiling water and cover. Alternatively, place them in a saucepan and cover with water. Bring to a boil, cover, and simmer until tender. Allow 30 to 40 minutes for young, small beets, 1 hour or more for large beets; add more boiling water to the pot if needed (pay special attention to the water level if steaming the beets).

When the beets are done, cool them slightly and slip off the skins. If small, serve whole. If large, slice or cut into wedges. Toss them in:

or top the beets with:

and sprinkle with any of the following:

Preheat the oven to 350°F.

Place in an 8-inch square baking pan:

Add ½ cup water to the pan. Cover tightly with foil and bake until the beets are easily pierced with a thin skewer or knife tip, about 45 minutes for small beets, 1 hour for medium, and 1 ¼ hours for large beets.

Slip off the skins and leave the beets whole or slice into rounds or wedges. Season to taste with:

Toss with:

Optionally, increase the oven temperature to 425°F, return the beet rounds or wedges to the oven, and roast until nicely browned around the edges, 10 to 15 minutes. Sprinkle with:

This dish has been known to convert beet-haters. If your kitchen has poor ventilation, you may warm ¼ cup store-bought balsamic glaze over low heat rather than making your own.

Preheat the oven to 425°F. Toss together in a 13 × 9-inch baking dish:

Arrange the beets in a single layer and add ¼ cup water. Cover tightly with foil and bake until the beets are tender, about 30 minutes. Remove the foil and continue to bake until the water has evaporated and the beets are slightly caramelized, about 15 minutes more. While the beets cook, combine in a medium saucepan:

Turn on an exhaust fan or open a window. Bring the mixture to a boil and simmer, stirring, until reduced and syrupy, about 10 minutes. When the beets are done, drizzle them with the balsamic glaze and sprinkle with:

Fresh and crisp beet greens are essential; if they look tired, throw them out. You may prepare this recipe with chard if you cannot find beets with robust greens.

Remove the tops from:

Steam or simmer the beets until fork-tender. Meanwhile, dice the beet stems and shred the leaves. Heat in a medium skillet over medium heat:

Add the beet stems and cook until tender, about 5 minutes. Add:

Cook, stirring, for 1 minute. Add the greens along with:

Cook until wilted and tender, 3 to 5 minutes. Pile the greens on a platter. Slip the skins off the beets, cut into rounds or wedges, and place atop the greens. Sprinkle with:

Trim, above, and cut into florets:

Peel the stalks and cut into ½-inch slices. Place florets and stalk pieces in a steamer basket over 1 inch of boiling water. Cover and steam until barely tender, 4 to 6 minutes. Season to taste with:

Sprinkle with:

Or toss with:

Or serve with one of the following sauces:

Cooking Brussels sprouts with high heat encourages them to brown and crisp.

Preheat the oven to 425°F. For easier cleanup, line a rimmed baking sheet with parchment paper. Toss together on the sheet:

Arrange the Brussels sprouts in a single layer, cut sides down. Roast until golden brown and crisp, 20 to 25 minutes.

Broccoli develops a rich, concentrated flavor and crisp, lacy edges when roasted.

Preheat the oven to 425°F. Have ready:

Leave tender, small broccolis whole; trim and peel any tough or woody stems. For large broccoli, peel the stem. Cut the head into wedges or separate the broccoli stem from the florets and cut the florets and stem into bite-sized pieces. Toss the broccoli in a large bowl with:

Spread the broccoli out on a rimmed baking sheet in a single layer. Roast, stirring halfway through cooking, until the broccoli is tender and charred in spots, 15 to 20 minutes. Remove from the oven and sprinkle with:

Or, use any of the suggestions for Steamed Broccoli.

These bright-green fritters are a welcome change from the usual steamed broccoli side dish.

Steam until just tender, about 4 minutes:

Allow to cool briefly, until the steam stops rising, then transfer to a food processor and pulse until coarsely chopped. Or coarsely chop with a knife and transfer to a bowl. Add to the broccoli:

Pulse or stir to combine. Shape the mixture into cakes, using a ⅓-cup measure to portion it. Heat in a large nonstick skillet over medium heat until hot:

Add 4 cakes to the skillet and cook undisturbed until browned on the bottom, about 4 minutes. Flip and cook the second side until browned, about 4 minutes more. Transfer to a plate and cook the remaining cakes. Serve with:

In the 1963 edition of Joy, Marion recommends topping this casserole with a crust of crushed corn flakes and grated Romano cheese. We agree.

Preheat the oven to 425°F. Butter a 9-inch square baking dish. Prepare:

Drain, finely chop, and set aside. Melt in a medium saucepan:

Add and sauté until softened:

Stir in until blended:

Add while whisking constantly:

Bring to a simmer, whisking, until thickened. Remove from the heat and stir in:

Add the broccoli and stir to combine. Pour into the baking dish and top with:

Bake until bubbling around the edges and browned, about 20 minutes.

Bring 4 quarts water to a rolling boil in a large pot and add:

Meanwhile, cut into 1-inch pieces:

Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze the moisture out of the leaves. Heat in a large skillet over medium heat:

Add:

Add the broccoli rabe and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season to taste with:

If fresh chestnuts are not available, use 8 ounces vacuum-packed chestnuts. For a crispier treatment, prepare Roasted Brussels Sprouts using the smaller amount of sprouts, chestnuts, and halved shallots listed here.

Melt in a large skillet over medium heat:

Add:

Cook, gently shaking the pan occasionally, until both the shallots and chestnuts are lightly browned, about 10 minutes. Add and bring to a boil:

Reduce the heat to medium, cover, and simmer until the Brussels sprouts are tender, about 15 minutes. Remove the parsley sprigs, thyme sprig, if used, and bay leaf before serving.

This simple, garlicky side dish is a Thanksgiving favorite at our table.

Trim and halve through the stem:

Heat in a medium skillet over medium-low heat:

Add and cook, stirring, until beginning to brown:

Discard the garlic. Place the sprouts cut side down in the garlic butter, cover, and cook over low heat until tender, 15 to 20 minutes. Arrange the sprouts on a warm platter and drizzle any remaining butter on top. Serve with, if desired:

To make this vegan, use olive oil and substitute canned coconut milk for the cream. For a deluxe version, cook 4 slices bacon in the skillet until crisp. Reserve the bacon, pour off all but 2 tablespoons of the fat, then proceed with the recipe, stirring the crumbled bacon back in right before topping with the bread crumbs.

Preheat the oven to 350°F. In a large ovenproof skillet, heat over medium heat:

Add and sauté until softened and translucent, 5 to 7 minutes:

Add and cook until wilted and bright green, about 5 minutes:

Stir in:

Remove from the heat and stir in:

For the crumb topping, heat in a small skillet over medium heat:

Add and stir frequently until deep golden brown and nutty smelling, 5 to 8 minutes:

Top the sprouts with the bread crumb mixture, place the skillet in the oven, and bake until heated through and bubbling, 15 to 20 minutes.

This is a traditional Japanese preparation for burdock root (gobo). Normally, both the carrot and burdock are cut into matchsticks, but we prefer the texture of sliced burdock.

Trim and cut into matchsticks:

Scrub well, trim, and cut into very thin slices on the diagonal:

Warm in a large skillet over medium-high heat until shimmering:

Add the carrot and burdock and sauté until just starting to brown, about 4 minutes. Add:

Cook uncovered until the liquid is nearly evaporated and the vegetables are beginning to caramelize. If the burdock is not yet tender, add a little more water and continue to cook until tender. Remove from the heat and stir in:

I. WITH BACON AND HERBS

Shred:

Cook in a large skillet over medium heat until crisp:

Tranfer the bacon to paper towels to drain. Increase the heat to medium-high. Add and sauté in the bacon fat until golden, about 5 minutes:

Add the shredded cabbage along with:

Cook, stirring, until the cabbage is crisp-tender. Serve with the bacon crumbled over the top along with:

II. WITH CHILES AND FRIED SPICES

Shred:

Heat in a large skillet or wok over medium heat until shimmering:

Add and fry, stirring frequently, until fragrant and beginning to pop, 1 to 2 minutes:

Add and fry for a minute or less (be careful, the leaves will sputter a bit):

Promptly add the shredded cabbage and increase the heat to medium-high. Stir in:

Cook, stirring, until the cabbage is crisp-tender, 5 to 8 minutes. Remove from the heat and stir in:

Serve immediately as a side dish or as a light meal with:

For a sort of miniature New England Boiled Dinner, substitute 8 ounces cooked corned beef or pastrami for the ham.

Scrub well or peel:

Quarter the potatoes and place them in a large saucepan. Add water to cover along with:

Bring to a boil and add:

Reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.

Stir in:

You may drain the vegetables and serve on a large platter, or serve in individual bowls with the cooking liquid. Serve with:

Place in a small heatproof bowl:

Pour over the mushrooms:

Let soak for 20 minutes, stirring occasionally. Lift the mushrooms from the bowl, reserving the soaking liquid. Cut the mushrooms into ¼-inch-thick slices. Strain the soaking liquid and transfer 2 tablespoons to a small bowl. Stir in:

Combine in another small bowl:

Heat in a wok or a large skillet over high heat:

Add the sliced reconstituted mushrooms and:

Stir-fry until the bok choy is starting to wilt, 3 to 4 minutes. Add the chicken broth mixture, cover, and steam until crisp-tender, 1 to 2 minutes. Stir the cornstarch mixture, add to the pan, and bring to a boil, stirring. Add:

Stir well and serve immediately.

High heat concentrates cabbage’s flavor to good effect. While the dukkah is optional, we highly recommend including it. You may, like some of our recipe testers, find yourself making the yogurt sauce to go with all kinds of roasted vegetables.

Preheat the oven to 425°F. Cut into 1-inch-thick wedges, leaving the core intact to hold the wedges together:

You should get about 8 wedges. Place the wedges on a baking sheet (lined with parchment, if desired) and brush with:

Sprinkle with:

Roast until beginning to crisp, 20 to 25 minutes.

While the cabbage roasts, make the yogurt sauce. Combine in a small bowl:

Serve the roasted cabbage wedges with the yogurt sauce, and sprinkle with extra dukkah or walnuts, if desired. Drizzle the wedges with:

While the words “decadent” and “cabbage” are not often found together, we make an exception for this dish. It is excellent served as part of a winter meal or as a holiday side dish.

Preheat the oven to 375°F. Butter a 9-inch square or round baking dish. Dust the dish with:

Heat in a large skillet over medium heat:

Add and sauté until tender, 3 to 5 minutes:

Add and sauté until tender and most of the liquid has cooked off:

Meanwhile, whisk together in a large bowl:

Add the cooked cabbage and stir to combine, pour into the baking dish, and cover the top with:

Bake until golden on top, 40 to 50 minutes.

An old favorite with turkey, pork, or game.

Thinly shred:

Place the cabbage in a large bowl and cover with cold water. Place in a large heavy skillet or Dutch oven over medium heat:

If using bacon, cook until it has rendered most of its fat. Add and cook, stirring, until golden, about 10 minutes:

Drain the cabbage well and add it to the skillet along with:

Cover and cook over low heat, stirring occasionally, until the cabbage is very soft, 1 to 1 ½ hours, adding boiling water if the mixture becomes dry during cooking. Or, if liquid is left when the cabbage is done, uncover the pot and cook gently until it is absorbed. If desired, top with:

Once a necessary method of preservation, we now enjoy sauerkraut for the lactic tang and funkiness it adds to our plates. When braised for a lengthy time, these flavors are mellowed, and can be augmented with wine, spices, and other vegetables.

Heat in a large ovenproof skillet over medium heat:

Add and cook, stirring frequently, until translucent, 7 to 10 minutes:

Add and cook, stirring, for 5 minutes:

Add:

Cover the sauerkraut with:

Cook, uncovered, at a low simmer for 30 minutes. Cover and gently simmer 30 minutes more. Season with, if desired:

One of our favorite uses for sauerkraut. For Reuben Fritters, substitute 4 ounces diced corned beef or pastrami for the cooked bacon and serve with Russian Dressing. If not using bacon, begin the recipe where everything is mixed together in a bowl.

Preheat the oven to 200°F. Line a baking sheet with paper towels.

If desired, cook until crisp in a medium skillet:

Transfer the bacon to a large bowl. Pour the bacon fat into another bowl and deglaze any browned bits in the skillet with a little water, scraping the bottom of the skillet with a spoon. Add the pan juices to the bowl with the bacon along with:

Add the bacon fat back to the skillet or add:

Set the skillet over medium heat. When hot, add the sauerkraut mixture in batches (using a ¼-cup measure) to the skillet. Flatten the cakes slightly with a spatula and pan-fry until golden on the bottom, about 4 minutes. Flip and cook the second side until well browned. Transfer to the baking sheet lined with paper towels and keep warm in the oven. Cook the remaining mixture. Serve with:

Okonomiyaki means “how you like it,” so play around with the vegetable and meat additions in this savory pancake. Mountain yam is not absolutely necessary for this recipe, but it is traditional. It has an extremely gluey texture when grated, which helps bind the batter together and makes it a little lighter and fluffier. Feel free to substitute instant dashi granules mixed with water for the dashi to save time. Okonomiyaki sauce is a sweet, savory brown sauce made with dates. Though readily available at stores that stock Japanese foods, you may substitute Katsu Sauce. Japanese Kewpie mayonnaise is sweeter, thinner, and richer than American brands. If you cannot find it, thin out regular mayonnaise with rice vinegar until it has a sauce-like consistency and stir in a pinch of sugar.

Whisk together in a medium bowl:

Whisk in gradually to make a thin batter:

Stir in:

Heat in a nonstick skillet over medium heat:

Have ready:

When the oil is hot, add half the batter to the pan. Scatter half of the shrimp, squid, or pork on top of the pancake. Cook until the bottom of the pancake is set and golden brown, about 5 minutes, then flip the pancake, and cook the second side until brown, about 5 minutes more. Transfer to a plate and repeat with the remaining batter. Top the pancakes with:

Stuffed cabbage makes a satisfying cold-weather dish—wonderful with potato pancakes or mashed potatoes. The rolls are even better when prepared 2 to 3 days in advance, and they can be frozen for up to 1 month. Because this dish is a bit involved, we recommend preparing the filling and sauce ahead of time and assembling and cooking the rolls the following day.

I. HEARTY MEAT-RICE FILLING

Combine in a large bowl:

Bring 4 quarts water to a rolling boil in a large pot. Add:

Cut out the core with a small, sharp knife, then drop cored side down into the water:

Boil for 5 minutes, then remove from the pot and carefully remove the softened outer leaves. Return the cabbage to the simmering water to continue to soften as you begin to fill the leaves. (Alternatively, freeze the whole cabbage for 24 hours, then thaw and separate the leaves.) Trim off enough of the midrib of each leaf to make the leaf supple enough to roll. Wrap the meat mixture in the leaves as shown, folding the sides first. Roll up the leaf loosely, as the rice will expand. Repeat with more leaves until all the filling is used. Place the rolls seam side down to cook.

Chop enough of the remaining cabbage leaves to make 1 cup. Heat in a large heavy pot or Dutch oven over medium-high heat:

Add the chopped cabbage along with:

Cook, stirring, until golden brown. Add:

Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Add:

Bring to a boil. Place the cabbage rolls seam side down in the sauce; if the sauce does not cover the rolls, add a little water. Reduce the heat, cover, and simmer for 1 ½ hours, shaking the pot every 30 minutes to prevent sticking.

Taste the sauce and adjust the flavor with more lemon juice if necessary. Serve hot with:

II. VEGETARIAN FILLING

Made with leeks, mushrooms, kasha, and bulgur. An equal amount of almost any grain can be substituted here, so experiment with what you have on hand.

Heat a large skillet over medium-high heat. When hot, add:

Toast, stirring, until the kasha is fragrant and slightly darkened, about 3 minutes. Transfer to a large bowl. Reduce the heat to medium and heat in the skillet:

Add and cook, stirring, until the mushrooms are tender, about 10 minutes:

Mix into the kasha and let cool. Add to the bowl:

Mix until thoroughly combined and proceed to soften the cabbage leaves, stuff, prepare the tomato sauce, and simmer as for I.

Preheat the oven to 375°F. Trim and remove the spines from:

Cut into ¾-inch squares. Place on a baking sheet and toss with:

Roast, stirring occasionally, until the cactus is tender, about 20 minutes. Let cool. Combine the cactus in a bowl with:

Line a serving bowl with:

Add the salad. Sprinkle with:

Bring to a boil in a large saucepan:

Prepare:

Add the cardoons to the boiling water, partially cover, and reduce the heat to maintain a gentle simmer. Younger cardoons can be tender in as little as 15 minutes while mature ones may take up to 1 hour. Add more boiling water to the pan if needed. Drain well. You may cook them further as suggested in About Cardoons, or simply toss while warm with:

Place in a medium saucepan:

Bring to a boil over high heat, then reduce the heat, cover, and simmer until tender, about 15 minutes. Uncover the pan, increase the heat, and boil off the liquid, about 5 minutes. Sprinkle with:

Or top with:

Preheat the oven to 425°F.

Toss together on a rimmed baking sheet:

Spread the carrots into a single layer and roast until golden and tender, 30 to 45 minutes, depending on the thickness. Cut into chunks if desired and serve warm with:

Or simply toss the carrots with:

Prepare a hot grill fire, preheat the broiler and position a rack in the top third of the oven, or set a heavy skillet or grill pan over medium-high heat.

Trim and peel or scrub well:

If you are using a skillet, cut them crosswise so that they will fit in the pan. Toss them on a baking sheet or in a bowl with:

If cooking on the grill, place the carrots over direct heat (use a grill basket or lay them perpendicular to the grates). If broiling, spread the carrots on the baking sheet and place it under the broiler. If pan-searing, place in the skillet in a single layer. Cook undisturbed until the carrots have deeply browned spots or edges, about 4 minutes. Turn the carrots and brown on the other side, about 3 minutes more. Remove from the heat, cover with foil, and let stand for 5 minutes (they will continue to cook). Serve while hot, tossed with:

Or top with one of the following:

Cutting cauliflower heads into wedges creates large, flat surfaces, allowing them to brown better than florets.

Preheat the oven to 425°F. For easier cleanup, line a rimmed baking sheet with parchment paper.

Cut lengthwise into 8 large wedges:

Place them on the baking sheet. Any small florets that fall off can be roasted alongside the wedges. Drizzle them with:

Sprinkle on all sides:

Roast, flipping once, until browned on both sides and tender, about 40 minutes. Serve with:

Roasting lemon slices with the cauliflower sweetens and browns them around the edges, which mellows out the rind. You may substitute the rinsed and coarsely chopped rind of one Salt-Preserved Lemon, but do not add any salt until after tasting the roasted cauliflower.

Preheat the oven to 425°F. For easier cleanup, line a rimmed baking sheet with parchment paper. Cut into bite-sized florets:

Toss the cauliflower on the baking sheet with:

Spread the cauliflower in an even layer and roast, stirring halfway through cooking, until browned and tender, about 30 minutes. Transfer to a serving dish and toss with:

Though we usually associate tender chicken and lamb with this famous yogurt-based marinade, cauliflower is a wonderful vegetarian alternative.

Whisk together in a large bowl:

Cut into florets and toss with the marinade in a bowl until well coated:

Allow to sit for at least 15 minutes, or overnight.

Preheat the oven to 500°F. Line a rimmed baking sheet with foil, lightly grease the foil, and spread the cauliflower out in a single layer. Roast until tender and very well browned, about 20 minutes. Serve with:

This classic French treatment, also known as Cauliflower Polonaise, may be used for roasted cauliflower florets as well. We sometimes add 1 minced garlic clove to the bread crumbs. Minced fresh tarragon, thyme, or rosemary can be substituted for half the parsley in the garnish.

Cut into florets or leave whole, cutting out the stem and core, and steam until tender:

Meanwhile, melt in a small skillet over medium heat:

When the butter has browned slightly and smells nutty, add:

Gently fry the bread crumbs, stirring, until they are golden brown, about 2 minutes. Remove from the heat and add:

Place the cooked cauliflower in a serving dish and toss with the bread crumb mixture. Sprinkle with:

This mashed potato alternative is much quicker and very tasty.

Cut into florets, cutting off the tough end of the stem of:

Place in a large saucepan and add:

Bring to a boil, cover, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes. Mash or puree in the pan with an immersion blender or transfer to a food processor and puree, adding:

Season with:

Preheat the oven to 350°F. Butter a shallow 2-quart baking dish.

Remove the stem, cut into florets, and steam until tender:

Spread the florets in the prepared dish. Spoon over them:

Sprinkle over the top:

Bake until bubbling and browned on the top, about 25 minutes. Serve sprinkled with:

This dish is part of our comfort food repertoire. If desired, add 1 large tomato, diced after frying the spices.

Remove the stem and cut into florets:

Cook for 5 minutes in a saucepan of boiling salted water. Transfer with a slotted spoon to a bowl. Add to the boiling water and cook for 5 minutes:

Drain and transfer to the bowl with the cauliflower. Heat in a Dutch oven over medium heat:

Add and cook until softened, about 5 minutes:

Stir in and cook 1 minute more:

Add and cook, stirring, until the mustard seeds start to pop:

If desired, cautiously stir in (the leaves will sputter):

Cook until the leaves are fragrant, about 30 seconds. Stir in the cauliflower and potatoes, along with:

Cover and cook until the vegetables are tender, about 5 minutes. Season with:

Serve with:

This lesser-known, spicy cousin of General Tso’s chicken was concocted by Chinese restaurateurs in India. Though not typical, we sometimes like to coat the cauliflower in ½ batch Pakora Batter.

Please read about Deep-Frying.

In a small bowl, combine and set aside:

In a second small bowl, combine and set aside:

Trim and cut into bite-sized florets:

Prepare:

Heat to 375°F in a Dutch oven, wok, or large heavy saucepan:

Preheat the oven to 200°F and line a baking sheet with paper towels. Coat the cauliflower in the batter and fry in batches until deep golden brown and crispy, about 4 minutes. Do not crowd the pot, and check the temperature of the oil frequently to make sure that it stays around 375°F. Transfer the florets using a spider or slotted spoon to the lined baking sheet and keep warm in the oven as you fry the remaining florets.

Heat in a large saucepan or wok over medium-high heat until hot:

Add and sauté until softened:

Add and cook, stirring, until fragrant and just starting to brown:

Add the ketchup mixture and bring to a simmer. Give the cornstarch mixture a stir, add to the sauce, and stir. When the sauce thickens, add the cauliflower and toss with the sauce. Serve topped generously with:

Heat in a large skillet over medium-high heat:

Add and cook, stirring, until fragrant, about 1 minute:

Add and cook, stirring, until just crisp-tender, about 3 minutes:

Remove from the heat and stir in:

Baking celery root whole results in a texture much like a baked potato, and can be served the same way. They may also be twice-baked. Surprisingly, the skin sometimes turns out tender enough to eat. For a crisper, browned result, peel the root, cut into wedges or chunks, and roast as for carrots.

Preheat the oven to 350°F.

Trim, scrub, and pat dry:

Brush with:

Place in an 8-inch square baking pan and roast, uncovered, until tender all through when pierced with a thin skewer, about 1 hour. Turn with tongs after 30 minutes.

To serve, slice the roots in half and mash the centers just enough to absorb butter or a sauce, and drizzle with:

Sprinkle with:

To prepare as a vegetable, peel and skin:

or use:

Bring 8 cups water to a boil in a large saucepan. Add the chestnuts along with:

Simmer gently, uncovered, until the nuts can be pierced easily with the point of a paring knife, 30 to 40 minutes for fresh or about 15 minutes for vacuum-packed chestnuts. Drain well (discard the celery and onion).

Toss with:

Potatoes may also be steamed, but be sure there is ample water so the pan does not run dry before they are done.

Scrub clean or peel (if desired):

If in haste, you may cut large potatoes into quarters; if doing so with russet potatoes, their cut surfaces will start to disintegrate so keep a close watch on them. Transfer to a pot and add enough cool water to cover them by a few inches. For every quart of water, add:

Place over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until tender. Smaller red potatoes will be done in about 10 minutes; quartered large potatoes in about 15 minutes; large, whole potatoes may take up to 40 minutes. Drain well. If serving plain, cut larger potatoes into bite-sized pieces, if necessary, and toss to taste with:

This compote is delicious with roasted poultry, game, or pork.

Peel and skin:

Or use:

Place in a saucepan and add water to cover by 2 inches. Bring to a boil and reduce the heat to a simmer. Cook, covered, until the nuts can be pierced easily with the point of a paring knife, 30 to 40 minutes for fresh or about 15 minutes for vacuum-packed chestnuts. Drain, reserving ½ cup of the liquid, and coarsely chop the chestnuts. Combine the reserved liquid in a saucepan with:

Bring to a simmer and simmer gently, uncovered, until the syrup is slightly reduced, about 10 minutes. Add the chestnuts and cook at the barest simmer until reduced to a syrup, about 25 minutes. Allow to stand for 30 minutes. Discard the cloves and cinnamon stick before serving.

Position a rack in the center of the oven. Preheat the oven to 325°F. Lightly butter a broilerproof 8-inch square baking dish.

Melt in a large skillet over medium heat:

Place in the pan cut side down and cook until deeply browned:

Place the endives in the baking dish (you may have to do two layers of endive) and pour in:

Cover with foil and bake until tender, about 45 minutes. While the endives cook, prepare:

When the endives are tender, pour off any liquid in the baking dish. If desired, wrap each endive half in:

Spoon the white sauce over the endives, and sprinkle with:

Turn on the broiler, return the dish to the oven, and allow the cheese to melt and brown.

For an indoor alternative that does not require a grill pan, you may cook the bacon in a heavy skillet and brown the Treviso in the bacon fat over medium-high heat.

Soak in cold water for 1 hour:

Have ready:

Drain the Treviso well and shake off as much water as possible. Prepare a hot grill fire or heat a grill pan over medium heat. Add the Treviso or radicchio to the grill or pan and grill briefly, just until charred on the cut sides and slightly wilted. Divide among plates and top generously with the sauce, bacon, if using, and:

A specialty of Upstate New York, this deeply satisfying dish can serve as a side, but it is hearty enough to carry a meal if accompanied by warm, crusty bread. If escarole is unavailable, any sturdy cooking green—curly endive, radicchio, kale, collards, chard—will be enlivened by this treatment.

Heat in a large broilerproof skillet over medium heat until hot:

Add and cook until softened, about 5 minutes:

Add and cook until the meat is crispy, about 5 minutes:

Stir in:

Cover the skillet and steam the escarole, stirring once or twice, until wilted, about 5 minutes. Meanwhile, position a rack in the center of the oven, preheat the broiler, and mix together in a small bowl:

Remove the skillet from the heat and mix two-thirds of the bread crumb mixture into the greens. Toss the remaining crumbs with:

and sprinkle evenly over the greens. Place the skillet under the broiler until the cheese and bread crumbs are golden brown, about 4 minutes. Serve immediately.

I. WHOLE OVEN-ROASTED HEADS

To eat this as a first course, squeeze the pulp from each clove, spread on slices of buttered toasted French bread, and sprinkle with salt. Or use in Roasted Garlic and Parmesan Spread.

Preheat the oven to 400°F. To expose the cloves, cut the top third from:

Drizzle over the cut portions of the heads:

Wrap each head tightly in foil, place in a baking dish, and bake until the garlic is soft and tender, about 45 minutes. Serve hot or at room temperature.

II. QUICK PAN-ROASTED GARLIC CLOVES

This method produces a firmer result with a toasty flavor. Pan-roasting is ideal for mellowing out garlic before using in salsas or uncooked table sauces like Habanero-Citrus Hot Sauce.

Place in a heavy skillet over medium heat:

Let the skin of the cloves blacken, and then turn them. Repeat until the cloves have charred spots on all sides, about 15 minutes. Transfer to a cutting board and let cool.

This is excellent served with fresh pasta. To lessen the bitterness, soak the radicchio wedges in ice water for 1 hour and drain well.

Cook in a large skillet over medium heat until crisp, about 5 minutes:

Transfer the meat to a plate with a slotted spoon and, if necessary, pour off all but 2 tablespoons of the fat. Increase the heat to medium-high and add:

Cook until browned on both sides and transfer to the plate with the pancetta or bacon. If needed, add a bit more olive oil to the skillet and cook, stirring, until softened, about 5 minutes:

Return the pancetta or bacon and radicchio to the skillet and add:

Simmer over medium heat until the wine is evaporated, turning the radicchio once or twice. Pour in:

Simmer for about 3 minutes, scraping up any browned bits in the skillet. Serve sprinkled with:

Allow 1 to 3 ears per person, depending on appetites. Remember, with most sweet corn, all you need to do is heat the kernels, not cook them. If you are serving bread or rolls with your meal, suggest that diners liberally butter their bread, then rub the corn over the buttered surface.

Remove the husks and silk from:

Drop them one at a time into a large pot of rapidly boiling water. If you have a steamer basket that can accommodate all of the ears, you may steam them for an equal amount of time. Cover and cook until hot and tender, 2 to 8 minutes, depending on maturity. Remove from the water with tongs. Serve hot with:

I. Soak ears of corn in their husks in water for 2 hours before grilling. Do not worry about removing the silks; they will come off later with the husks. Lay the ears in the husks directly over a medium-hot grill fire. Cook, turning the ears with a pair of tongs so they roast evenly on all sides, about 20 minutes. Or roast the corn in their water-soaked husks in a 450°F oven for 8 to 15 minutes. Serve as for Corn on the Cob.

II. To concentrate their flavor and caramelize their natural sugars, shuck ears of corn and lay them on a grill rack over very hot coals or place them under a preheated broiler on the top rack. If grilling, you may pull the leaves back, tie them if desired, and use as a handle. Grill or broil, turning the ears to brown them evenly, for 5 to 7 minutes. Serve as above, or as for Elotes.

This is one of our favorite corn dishes. For a less messy eating experience, simply cut the kernels off the grilled ears, toss in a bowl with the other ingredients, and sprinkle with chopped cilantro (you may call the dish esquites).

Prepare with 4 ears of corn:

When the corn is cooked, transfer to a platter. Spread on each ear of corn:

Roll the corn in:

Season to taste with:

If possible, use thin leeks for this classic French first course. The cooking liquid is turned into a mustard vinaigrette.

Trim and clean:

Heat in a large skillet over medium-high heat until hot but not smoking:

Add the leeks in batches and cook, turning, until golden brown, about 10 minutes. Return all the leeks to the skillet and add:

Cover and cook, turning occasionally, until the leeks are tender, about 8 minutes. Transfer to a serving platter. Add to the skillet:

Cook, stirring, for 3 minutes. Remove from the heat and stir in:

Pour the vinaigrette over the leeks and let cool. Serve at room temperature, garnished with:

Cut the kernels from:

Add to a skillet over medium heat:

Crisp the bacon, if using, and transfer to a plate. If desired, add any of the following to the skillet and cook until softened, about 5 minutes:

Add the corn and cook, stirring often, until heated through, 3 to 4 minutes. Crumble and stir in the bacon, if using, along with any of the following:

Season to taste with:

Cut and then scrape the creamy pulp, above, from the cobs of:

Melt in a medium nonstick skillet over low heat:

If desired, add and cook, stirring, until softened, 3 to 4 minutes:

Add the creamy corn pulp along with:

Cook over low heat, stirring once or twice, until thickened, about 2 minutes. You may stir in:

Season to taste with:

For a lighter, fluffier texture, you may separate the eggs and beat the whites until stiff but not dry. Add the yolks to the pudding base and gently fold in the whites just before turning it into the baking dish. The addition of vanilla was inspired by our friend Maggie Green.

Preheat the oven to 350°F. Butter an 8-inch square baking pan or 1 ½-quart baking dish.

Mix together in a large bowl:

Pour into the prepared baking dish. Bake until the center is set, about 1 hour.

Preheat the oven to 350°F. Generously butter a 9-inch square baking pan.

Combine in a large bowl:

Scrape the mixture into the prepared pan. Bake until the top is nicely browned, about 30 minutes. Let cool until it firms sufficiently to be cut, then cut into 3-inch squares. Serve with:

Succotash takes its name from the Narragansett word msickquatash, meaning “boiled kernels of corn.” This is entirely acceptable made with canned or frozen vegetables.

Cook in a medium saucepan over medium heat, stirring occasionally, until heated through:

The author of the following account graciously permitted us to use it when we told him how much it pleased us.

“When I was a child, one of eight, my father frequently promised us a marvelous treat. He, being an amateur arboriculturist, would tell us of a fritter tree he was going to plant on the banks of a small lake filled with molasses, maple syrup, or honey, to be located in our backyard. When one of us children felt the urge for this most delectable repast, all we had to do was to shake the tree—the fritters would drop into the lake, and we could fish them out and eat fritters to our hearts’ content. Mother was a good cook, and she duly developed this fabulous fritter.” The following is, we hope, a faithful transcription of her recipe.

Scrape from the cobs into a bowl:

Stir in:

Whip in a medium bowl until stiff but not dry:

Fold into the corn mixture. Heat in a large nonstick skillet over high heat:

Drop in the batter a heaping tablespoon at a time, without crowding. Reduce the heat to medium and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Wipe out the skillet between batches and add more butter or oil. Serve immediately with any of the following:

I. WHOLE

Roasting whole eggplant produces a tender pulp that can be used for dips and purees. You can also roast whole eggplants on a hot grill—or, if you manage to think ahead, in the residual heat of the grill after you have cooked dinner—allowing them to char for a distinctive smoky flavor. You may also roast them over embers in the hearth. A 1-pound eggplant will yield about 1 ½ cups pulp.

Preheat the oven to 400°F. Make several slits with a knife tip in:

If desired, fill the cuts with:

Set in a baking dish. Bake until the eggplant has collapsed, 30 minutes to 1 hour, depending on size. Transfer to a colander so that any juices can drain off, then cut in half and scoop out the pulp. Leave it coarse or mash it to a puree. Use for eggplant dips, such as Baba Ghanoush, or season to taste with any of the following:

II. HALVES OR SLICES

Halved or sliced eggplant, brushed with oil, is delicious roasted and topped or seasoned with a variety of delicious ingredients. For a meaty main-course dish, you may top with Keftedes or Becker Lamb Patties. For slices, see Pasta alla Norma.

Preheat the oven to 400°F. Halve lengthwise or peel and cut crosswise into ½-inch-thick slices:

If using eggplant halves, score the flesh in parallel diagonal lines, then make perpendicular slashes to create a diamond pattern (do not puncture the skin). Liberally brush the cut surfaces of the eggplant halves or slices with:

Dust evenly with:

Place the eggplant halves or slices cut side up on a baking sheet and roast until very tender, 20 to 25 minutes for slices and about 30 minutes for halves. For a simple side, garnish with:

Or top with any of the following:

This Japanese preparation is one of our favorite ways to cook eggplant.

Position a rack in the center of the oven. Preheat the oven to 450°F. Lightly grease a baking sheet.

Halve lengthwise:

Brush the cut sides liberally with:

Roast cut side down on the baking sheet until the eggplant is slightly softened and just beginning to brown around the edges, 15 to 20 minutes. Meanwhile, mix in a small bowl until smooth:

Remove the baking sheet from the oven, turn the eggplant halves over, and brush or spread the miso mixture onto the cut sides. Turn on the broiler, return the sheet to the oven, and cook until well browned and starting to char in spots, about 5 minutes.

The bread crumb coating is essential for Eggplant Parmigiana. You may also peel and cut the eggplant as directed here and fry in a batter (we especially like them dipped in Pakora Batter).

Peel and cut into ½-inch-thick slices or sticks:

If desired, salt the eggplant as instructed. Whisk together in a shallow bowl:

Dredge the eggplant in:

Shake off the excess, dip in the egg mixture, letting the excess drip off, and dredge in a mixture of:

Arrange the eggplant slices on a wire rack and let dry for at least 30 minutes (or overnight in the refrigerator). Heat in a large skillet over medium-high heat:

Add as many eggplant slices as will fit without crowding and cook for 4 to 5 minutes on each side. Transfer to a plate. You may have to add more oil to fry the remaining batches.

Prepare or have ready:

Position a rack in the upper third of the oven. Preheat the oven to 425°F.

Coat a 13 × 9-inch baking dish with half of the tomato sauce. Arrange the fried eggplant slices in a single layer, or slightly overlapping if necessary, in the dish. Top with the remaining tomato sauce and:

Combine and sprinkle over the eggplant:

Sprinkle over the top:

Bake until the cheese is melted and bubbling, about 15 minutes. Serve at once.

Also known as involtini, this dish is a good, quicker alternative to Eggplant Parmigiana since it has similar appeal and does not involve frying. To make things even quicker, substitute your favorite store-bought tomato sauce for the homemade sauce. No shame here.

Preheat the oven to 400°F. Lightly oil 2 rimmed baking sheets.

Cut lengthwise into ½-inch-thick slabs:

Divide the eggplant slices between the baking sheets and brush with:

Sprinkle with:

Bake until just tender, about 20 minutes. Meanwhile, prepare:

When the eggplant is done, remove from the oven and let cool. Leave the oven on. Lightly oil a 13 × 9-inch baking dish. Spread a thin layer of tomato sauce over the bottom of the dish. Roll up about 2 tablespoons of the cheese filling in each eggplant slice and place seam side down in the baking dish. Top with remaining tomato sauce and sprinkle with:

Bake until the cheese is melted and the filling is heated through, about 25 minutes. Let stand for 5 minutes before serving. Sprinkle with:

We top this moussaka with a mixture of yogurt and eggs, which is lighter than the traditional béchamel, or white sauce.

Cut lengthwise into slabs about ⅓ inch thick:

Salt the slices generously and place on a baking sheet lined with paper towels. Let stand for 30 minutes to 1 hour.

Meanwhile, heat a large skillet over medium-high heat and add:

Cook, stirring, until the meat has browned and rendered its fat, 3 to 5 minutes. Using a slotted spoon, transfer the meat to a bowl. Pour off all but 2 tablespoons fat from the skillet (if the meat has rendered less, add enough olive oil to make 2 tablespoons). Add and cook, stirring, until tender, about 5 minutes:

Scrape the bottom of the skillet with a wooden spatula as the onion cooks to scrape up any browned bits. Add and cook, stirring, until fragrant, about 30 seconds:

Return the meat to the skillet and stir in:

Bring to a simmer, then reduce the heat to low, cover, and simmer, stirring occasionally, until the mixture is thick and very fragrant, about 1 hour. Uncover and cook until the liquid in the skillet is just about gone, another 5 to 10 minutes. Remove from the heat and remove the bay leaf. Taste and adjust the seasonings. Let cool slightly, then stir in:

Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.

Rinse and pat the eggplant dry. Make an even layer of half the eggplant in the bottom of the dish, and spread all the sauce over the eggplant. Top with the remaining eggplant. Bake, covered with foil, for 30 minutes.

Meanwhile, beat together in a bowl:

Remove the foil and pour the yogurt/egg mixture over the eggplant. Sprinkle evenly over the top:

Return to the oven and bake until the topping is golden, another 25 to 30 minutes. Serve warm.

A hearty side dish. For a main course, you may chop up the fennel wedges and serve atop risotto or polenta, or toss with pasta and a bit of the pasta’s cooking liquid.

Trim and quarter lengthwise so they are still held together at the core:

Sprinkle over the cut surfaces:

Heat in a skillet over medium-high heat:

Add the fennel cut side down and cook until browned, about 4 minutes. Turn and brown the other cut side, about 4 minutes more. Meanwhile, stir together until dissolved:

When the fennel has browned, carefully add the wine mixture to the skillet along with:

Cover the skillet and reduce the heat to maintain a simmer. Cook until the fennel is fork-tender, about 20 minutes. Uncover and discard the herbs and any zest. Serve as is, or increase the heat to medium-high and reduce the cooking liquid to a thick glaze. Serve sprinkled with any of the following:

Prepare a medium-hot grill fire. Cut lengthwise into ½-inch-thick wedges held together by the core:

Halve lengthwise:

Rub the fennel and tomatoes with:

Place on the grill and cook until the fennel is slightly soft and the tomatoes are nicely browned, 3 to 4 minutes per side. Remove from the grill and place in a large bowl along with:

Toss lightly and serve at once.

Think of this as a “twofer”: You get meltingly tender cloves of garlic for garnishing, adding to sauces, or spreading on toast, as well as a richly flavored oil for drizzling on bread, tossing with pasta, or using in vinaigrettes and mayonnaise.

If using the oven, preheat it to 225°F. Peel and trim:

Place the cloves in a baking dish or small saucepan and add:

Place the baking dish in the oven, or bring the saucepan to the barest simmer (about 200°F) over medium heat and reduce the heat to gently poach the garlic (small bubbles may form, but they should not percolate on the surface of the oil). Cook for 1 hour, or until very tender. Use immediately, or let cool, transfer to a covered container (making sure the garlic stays submerged) and refrigerate for up to 1 month.

These crunchy chips are perfect for adding texture and garlic flavor to salads, cream soups, and braised meats or vegetables.

Very thinly slice crosswise:

Add the garlic slices to a small saucepan along with:

Place the pan over medium heat and allow to heat until the garlic begins to bubble and sizzle. Continue to cook until the garlic slices are light golden brown, about 10 minutes. To test for doneness, remove a few slices from the oil and let cool for 30 seconds. They should be crisp and break cleanly in half.

Place a fine-mesh sieve over a metal bowl and pour the oil into the strainer. Transfer the garlic slices to a plate lined with paper towels to drain. When cooled, transfer to an airtight container and store at room temperature for up to 2 weeks. Use the garlic-infused oil for stir-fries or sautés. (Refrigerate in a covered container for up to 1 month.)

A classic treatment for mature turnip and collard greens, though any green—tender or tough—is excellent cooked in a rich ham stock. In the South, some cooks like to add resilient greens with the cured pork and simmer for an hour or more. Here we recommend cooking the cured meat until tender first.

Combine in a large pot and bring to a boil:

Reduce the heat slightly, partially cover, and simmer gently for 1 hour. Wash well:

If necessary, remove the midribs, above, then tear or coarsely chop. Add to the pot along with, if desired:

Bring back to a boil, reduce the heat, partially cover, and simmer just until the greens are tender, 30 minutes to 1 hour, depending on the type, stirring occasionally. Transfer the greens to a bowl for serving; remove any ham hocks from the pot and shred the meat off the bone. Add the meat to the greens and ladle some of the pot liquor onto them. Serve with:

The simplest treatment for young greens.

Wash thoroughly but do not dry:

Coarsely chop, then place in a large skillet. Season with:

Cook, stirring frequently, over medium heat until completely wilted but still bright green, about 5 minutes. Transfer to a serving dish and toss with:

Or top with any of the following:

While we prefer the mature spinach sold in bunches for this recipe, baby spinach will work—as will kale, chard, or turnip greens.

Melt in a large skillet over medium heat:

Add and cook, stirring, until softened, about 5 minutes:

Add and cook 1 minute more:

Stir in:

Add to the skillet:

Bring to a simmer, cover the skillet, and cook until the spinach is wilted. Uncover and continue to simmer, stirring, until the spinach is cooked and the liquid is thickened. If desired, serve topped with: