Vegetables Category

Vegetables is a catch-all category that includes many of the edible parts of a plant, like stems, roots, flowers, tubers, and leaves. Some biological fruits that aren't very sweet, like tomatoes, squash, peppers, eggplants, and beans, are considered by cooks to be vegetables.

yellow onion

This is what most cooks reach for when a recipe simply calls for "onion." It's higher in sulfur than the white onion, so it has a more complex flavor. The sulfur, unfortunately, is also what makes you cry when you cut into it. Yellow onions turn a rich brown and become sweeter and milder when cooked. Many people find them too pungent to eat raw.

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yellow squash

This category includes yellow straight-neck squash and yellow crookneck squash. They're interchangeable with zucchini.

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yellow wax pepper

These are easily confused with milder banana peppers. Sample before using. They are moderately hot.

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Yukon Gold potato

These are good all-purpose potatoes that have yellow flesh and a rich flavor. They're great for boiling, but they tend to fall apart if over-cooked.

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zucchini

America's most popular summer squash, zucchini can be served raw, sautéed, baked, grilled, and even shredded and baked in a cake. Green zucchini is the most popular, but some grocers also carry a bright yellow variety. There's also a globe-shaped round zucchini that's easy to stuff.

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