Cabbage

Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can Cabbage Sandwiches, but the chopped cabbage can also be served as a side dish.

Cabbage becomes the star of any backyard barbecue with this awesome beer can–inspired technique.

Sliders are simple, but perfecting them is a bit of an art. It’s all about getting the three main components—the sauce, the filling and the bread—in the right ratio. We’ve got the sauce and filling covered, so all you need to do is get some fresh bread.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

A warm, spicy peanut sauce makes even bean sprouts feel indulgent in this crispy, crunchy bowl.

Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavors is amazing. Share them with your mates and they’ll be your friends for life.

During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. Every. Single. Time. Just a snippet of Easter with the O’Keeffes.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.