Despite the French connection, maque choux probably comes from the Native tribes that lived along the lower Mississippi.

The Japanese peppers revive a trend started over 20 years ago with Spanish pimientos de Padrón.

Turning the classic lunch staple into a salad solves the problem facing most tomato sandwiches: not enough tomato.

Leek soup saw a brief uptick in American popularity after someone named Emily tried some in Paris.

This dish might not be caponata, but that won’t matter once it’s served.

Both eggplant and zucchini parm provide the essence of the traditional breaded, fried, tomato-y, cheesy layers. But this recipe only require a little chopping.

Minimal prep work makes this summer salad recipe come together even faster.

Slightly sweet and nutty, this Italian cousin of cauliflower makes a great composed salad.

When you encounter a vegetable, ask yourself—will it fritter?

Convoluted history and personal prejudices aside, sweet and savory beans are delicious and fairly easy to make at home.