Chef Amanda Cohen is not a vegetarian herself, but she has been providing for New Yorkers clamoring for chlorophyll and crucifers for years. More

What is it about roasted beets ($12) and yogurt that works so well together? I find its mouth-coating richness infinitely more appealing than its creamy-tart cousin, goat cheese. More

A winter special, Salumeria Rosi's braised radicchio manages to capture the rich warmth of a comforting cold-weather dish without being heavy. More

As we've surely all learned by now, applying generous amounts of oil and salt to vegetables is usually always a good call. At Fedora they do plenty of that. More

Come to Franny's for the pizza but don't leave without trying their non-pizza items, like this plate of sunchokes. More

Are you carrots or beef? If you're carrots, then you're very beefy carrots. More

At Neerob (reviewed in whole here), fish takes center stage. But not to the neglect of vegetables, which often appear in simpler guises. One of the best is their okra with green papaya ($3), a great gateway dish for those who have been turned off by the vegetable's notorious sliminess. More

I enjoyed the Kale and Clementine ($6) at Radish on a recent visit. More

Sometimes the simplest vegetable dishes are the tastiest. And Williamsburg Japanese spot Zenkichi does simple incredibly well. More

When's the last time you were really, really wowed by a plate of broccoli? Much of the wow factor here has to do with the housemade stracciatella nestled on top, but to be fair to the broccoli, it's roasted until shriveled, sweet, and a deep forest green. More