Vegetable recipe collection

Bread-and-butter cucumber pickles with garlic, turmeric, and mustard seed in a sweet vinegar brine. Salt-and-ice draws moisture out for crisp slices that hold up through canning and long pantry storage.

Japanese-style potato salad with russet potato, cucumber, onion, ham, and creamy mustard-mayo dressing. A sweeter, softer Asian-style take on the classic potato salad.

Jellied horseradish made with just four ingredients: horseradish, vinegar, sugar, and fruit pectin. A sharp, sweet condiment for roast beef, prime rib, and cheese boards.

Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Bread machine focaccia loaded with kalamata olives, pine nuts, roasted red peppers, and Italian herbs. Toss everything in, press start, walk away. Mediterranean flavor with zero effort.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Extra-creamy potato salad with a cooked dressing made from mashed egg yolks, hot cream, butter, and vinegar, plus bacon and mayonnaise folded in.

Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.

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Slow cooker baked beans with bacon, Rotel tomatoes, green chiles, dark brown sugar, and garlic. Cooked 12 to 14 hours in a crock pot for deep, smoky-sweet flavor.

Layered chicken casserole with chicken-flavored rice, broccoli, mushrooms, and cream of mushroom soup, topped with cheddar and seasoned breadcrumbs. One pan dinner.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

Kashmiri stir-fry with eggplant and broccoli seasoned with asafetida, cayenne, and paprika. A simple, vegan Indian wok dish that uses just a handful of spices to bring bold Kashmiri flavor to everyday vegetables.