Vegetable recipe collection

Jalapeno squash casserole with yellow summer squash, sharp cheddar cheese spread, cream of mushroom soup, and a buttery breadcrumb topping. A spicy Southern side dish.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Hearty ground beef simmers with chickpeas, kidney beans, carrots, and peppers in a cumin-spiked tomato base. This crowd-feeding chili serves 12 and tastes even better the next day.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Japanese chuka soba noodle salad tossed with cold shrimp, crisp cucumbers, bean sprouts, and a tangy rice vinegar-soy dressing. A make-ahead summer dish that travels well to potlucks.

Japanese pickled cauliflower brined in cola, white wine vinegar, and sugar with bell pepper and celery. A quirky, sweet-tangy quick pickle ready overnight.

Greek lamb shanks with orzo: lamb roasted with garlic slivers, oregano, cinnamon, and tomatoes, then finished over orzo that cooks in the pan juices. One-pan Mediterranean Sunday supper.

Vegetarian lasagna with broccoli soup sauce, carrots, mushrooms, three cheeses, and eggs. A creamy white-sauce lasagna without traditional tomato sauce or meat.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

This hearty, slow-simmered ground beef chili is loaded with green chilies, jalapenos, and a bold hit of chili powder. A Dutch oven favorite that feeds a crowd with rich, spicy depth in every bowl.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Swiss steak with tenderized round steak dredged in garlic flour, browned, and simmered 2 hours in tomato sauce with Worcestershire and lemon juice. Old-school comfort food with rich gravy.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.