Saturday, May 7, 2022

Let’s Give It Up for Vegetables

Lean in to the desire to eat everything and anything green.

Let's Give It Up for Vegetables

With the arrival of spring comes the emergence of brighter, lighter vegetables — and the unfettered urge to gobble up anything green. So this weekend, do just that: Celebrate vegetables with Yotam Ottolenghi's grilled broccoli and lemon with chile and garlic (above), Sue Li's smashed cabbage and mushroom veggie burgers or Lara Lee's tofu-vegetable satay. Or work them into your cooking as adornments, as done in Anna Francese Gass's artichoke carbonara or Yasmin Fahr's broiled salmon and asparagus with herbs. You'll find those, and so much more to cook in the days to come, in our collection of the most popular New York Times Cooking recipes of the week.

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