Chef Amanda Cohen is not a vegetarian herself, but she has been providing for New Yorkers clamoring for chlorophyll and crucifers for years.
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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.
A winter special, Salumeria Rosi's braised radicchio manages to capture the rich warmth of a comforting cold-weather dish without being heavy.
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.
Come to Franny's for the pizza but don't leave without trying their non-pizza items, like this plate of sunchokes.
Are you carrots or beef? If you're carrots, then you're very beefy carrots.
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.
I enjoyed the Kale and Clementine ($6) at Radish on a recent visit.
Sometimes the simplest vegetable dishes are the tastiest. And Williamsburg Japanese spot Zenkichi does simple incredibly well.
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.
At Bonjuk in Flushing, the menu is devoted to juk, and although wonderful meat versions are available, the luscious vegetarian yachae juk ($9.95) is no less satisfying for omnivores and vegetarians alike.
This salad ($14) could really win a Miss Beet Salad pageant. Fork up the watermelon-resembling hunks of candystripe beets and the darker, sweeter red beets. They're all lined in a row, mingling with sunflower seeds and sitting on a cool yogurt packed with fresh herbs like dill and chives.
A common complaint about the food of another nation, when cooked in America, is that it's not gutsy enough. Not as spicy or fish-sauce-y or buttery or Sichuan peppercorn-ed or smoky or sour as in its home country. Luckily, that's not a malady that afflicts the Wok-Fried Kangkong ($12) at Fatty Crab.
I'm a lover of kale whatever the form, but the kale salad ($7) at Chuko in Prospect Heights is truly remarkable.
I'm a little obsessed with Northern Spy's kale salad ($12), made with raw lacinato kale, crumbled Cabot clothbound cheddar, roasted squash, toasted almonds, and pecorino.
If you've ever wanted your sugar snap peas to taste more like potato chips, Minted Sugar Snap Peas ($6)* from The Smile are the snack for you.
The Shira-ae ($5) under Hibino's "tofu" section of the menu looks like a big mass of green, which it is, but it's a little more nuanced than that. The chefs at this cozy, Kyoto-style Japanese corner spot simmer the greens in a dashi broth just long enough for the veggies to absorb its light, clean flavor while remaining crisp.
You almost expect to see a beet salad on every menu these days, but this one's unlike any other you've met. Forget the predictable goat cheese and walnuts. These roasted beet wedges are carefully layered with paper thin, shattery shreds of cocoa tuile. Chocolate and beets together? And you get to call it a salad? The sweet, earthy beets actually work really with the delicate, slightly bitter cocoa sheets.
There are two Crispy Chinese Watercress Salads on the menu at Sripraphai in Woodside. I'm not saying that A-6, the salad on the regular menu, piled high with shrimp, chicken and squid isn't a great choice; but VA-2, Crispy Chinese Watercress Salad on the special vegetarian menu ($9.50) is even better, and it's a dish that I order again and again.