Quick-braising is an excellent technique for cooking thick spears of asparagus.
Deeply flavored, with a silky sauce, these mushrooms are well-browned but still juicy.
High-heat cooking brings out the best flavor in green beans; a quick little sauce makes them even better.
Here’s a very simple recipe for cooking basmati rice, which has a pleasing nutty flavor and light texture.
Change up these peanut noodles with whatever veggies you've got on hand.
This recipe is the hands-down best way to introduce greens to picky eaters.
Big flavor, small tomatoes: This little pasta dish makes a great supper for two with bread and a salad.
Use these little flavor bombs every which way you can.
Carrots cut into "fry" shapes have the advantage of cooking more evenly than carrot halves; they also make great nibbles straight off the sheet pan.
Roasting carrots on a heavy-duty sheet pan is the quickest method.