Our first annual Vegetable Month took us through dozens of restaurants and neighborhoods, through okra and sunchokes and kangkong, through fried watercress and beef-braised carrots and boozy brussels sprouts. So as February kicks off, here's a look back on all the vegetables we ate last month—just in case you missed any. More

One of the best parts about vegetables is how their natural sweetness comes out when they're cooked well; and no vegetable does this as brilliantly as squash. I can't think of anything I'd rather eat in the middle of winter than a heaping bowl of perfectly roasted butternut, enlivened by nothing more than olive oil and salt. But chefs around New York get more creative than that, of course, featuring squash in everything from curries to crostini to queso fundido. Here are eight squash dishes we love from around the city. What are your favorites? More

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

At ABC Kitchen, Jean-Georges Vongerichten's locavore-minded Union Square restaurant, chef Dan Kluger does excellent things with pasta and seafood and crudo—but this isn't Crudo Month, is it? And that's fine, because I'd happily eat nothing but ABC's vegetable dishes for the rest of my days. Come see what's on the menu this winter. More

When talking about Vegetable Heroes in this city, it's hard to ignore Craft. The single-ingredient-centric, simply prepared fare includes a vegetable section on the menu as long, or longer, than most of the other categories. More

January is Vegetable Month on Serious Eats: New York, and every day we've been profiling a different vegetable dish in the city. But there are some veggies we love so much that it's tough to choose just a few. Chief among them? Brussels sprouts. Here are 12 of our favorite sprouts dishes in the city. More

In our Daily Veg series, we've been profiling vegetable dishes we love all over the city. But some restaurants do so many vegetable dishes so fantastically that we can't pick just one. So we're inducting them into our "Vegetable Heroes" hall of fame. First up? Buvette. More

There's probably nothing duller than steamed cauliflower—which is why cauliflower in just about any other form gets us so excited. Roasted or fried, it turns crisp-tender with irresistible nutty brown bits. Blended with cream or butter, it becomes rich and silken, a decadent soup or purée. And that's just scratching the surface. We've had excellent cauliflower dishes in New York from chefs of all culinary persuasions. Here are ten of our favorites. What's your favorite cauliflower preparation? More

You can order Chinese flowering chives with beef, or duck, or any number of other meats at Great NY Noodletown. We're fond of the duck, but really, the reason to order is the green stuff. (How often do we say that when duck is involved?) More

It's pretty telling of Malaysian cuisine that "Shrimp With Lady Fingers" ($10.50) at Nyonya is listed under the "vegetable" section of the menu; shrimp is pretty much a guaranteed ingredient in most Malaysian vegetable dishes. But it is indeed a vegetable dish. More