Vegetables

For a gratin that can satisfy as a complete meal, we paired protein-rich farro and white beans with broccoli rabe. We toasted the farro to enhance its nuttiness and then cooked it in a mixture of water, vegetable broth, and white miso; the miso enhanced the creaminess of the gratin and deepened its flavor. Next, we blanched the rabe to tame its bite and lock in its vibrant color before quickly sautéing it with a generous amount of garlic and red pepper flakes. Sweet-tart sun-dried tomatoes added pops of flavor and a pleasing chewy texture.

Chana masala is arguably one of North India's most popular vegetarian dishes, and it can be quick and easy to prepare. We started by using the food processor to grind the aromatic paste that formed the base of our dish. We opted for canned chickpeas because their flavor and texture were nearly indistinguishable from those of chickpeas that are cooked from dried, and we didn't drain them because the canning liquid added body and savory depth to the dish. The canned chickpeas still retained a bit of snap, so we simmered them in the sauce until they turned soft.

We wanted a boiled potatoes recipe that used Mediterranean ingredients for a flavor punch. To achieve this, we used garlic, lemon, and feta. Zesting only the bright yellow outer peel of the lemon brightened our Boiled Potatoes with Garlic, Lemon, and Feta recipe by avoiding the white pith underneath the peel, which can impart a bitter flavor.

Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender on the inside. To ensure we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water. This created a steamy environment, which cooked the vegetable through. We then removed the foil and allowed the exterior to dry out and caramelize.

For grilled onions that could stand on their own as a side dish, we started with halved onions. Cutting them from pole to pole rather than through the equator helped keep them intact. Grilling the onions directly over the flame until very dark ensured that they had sufficient chargrilled flavor; we then steamed them in a covered disposable pan so they would cook through evenly, turning buttery soft. Leaving the skins on kept the bottoms of the onions from burning but still allowed for plenty of caramelization.

For a roasted vegetable pasta recipe with sweet and complex vegetables, we sliced the vegetables to maximize the surface area available for browning; tossed them with oil, salt, pepper, and a little sugar to jump-start caramelization; and roasted them on a preheated baking sheet to cut cooking time and boost browning. For a sauce that would unite the components of our roasted vegetable pasta recipe, we liked the earthy sweetness of a roasted garlic vinaigrette.

We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. The cooked grain may be cooled briefly and combined with vegetables, a bright vinaigrette, and a sprinkling of cheese for a hearty salad. Cooked farro can be refrigerated for up to five days, which makes it a convenient make-ahead option.

We started with the garnish, frying sliced shallots until they were crisp and golden. Then we tossed diced tofu with sriracha and honey and left it to marinate while we quickly pickled some red cabbage and roasted some broccolini and carrots on the same baking sheet. Bulgur, the base of our grain bowl, was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. We combined a portion of the pickling liquid with the shallot-infused oil, some mayonnaise, and a bit more sriracha to make a zippy dressing.

Be sure to let the sweet potatoes roast for the full 30 minutes: as they cook, they will first get quite soft, then they will slowly crisp as their sides puff up and the edges brown.

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator.