Ingredient Directory
Vegetables
About Vegetables
Vegetables organized by culinary groups — how they're used in the kitchen, not botanical classification: Alliums, Green Vegetables, Root Vegetables & Squash, and Nightshades.
Explore Vegetables
- Alliums — Alliums are sulfur-rich aromatics that form the flavor base of countless savory dishes, including onion, garlic, and shallot.
- Green Vegetables — Green vegetables cover leafy greens, stems, and green pods central to savory cooking, from delicate spinach to sturdy kale.
- Nightshades — Nightshades bring bold color and flavor to savory cooking, including tomato, eggplant, and pepper-class vegetables.
- Root Vegetables — Root vegetables and squash covers earthy roots and winter squash used in roasting, braising, and long-cooked dishes, including carrots, beets, turnips, and winter squash.