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.

yam, moist-fleshed sweet potato
Americans use the word "yam" to refer to a sweet, moist, orange-fleshed variety of sweet potato. To everyone else in the world, a yam is what Americans call a tropical yam, a firm tuber with white flesh. Varieties of American "yams" (sweet potatoes) include the garnet yam (pictured at left) and the jewel yam.
Learn more
yamaimo, East Asian mountain yam, Japanese mountain yam
This is a sticky yam that the Japanese peel and grate or julienne for salads. It's also fried or used to make soba noodles.
Learn more
yard-long bean, asparagus bean, bodi, boonchi, Chinese long bean, dau gok
yard-long bean
These beans usually aren't a yard long--half a yard is more typical. Asians like to cut them into smaller pieces and add them to their stir-fried dishes. You can also boil or steam them like green beans, though they're not as sweet and juicy. They don't store well, so use them within a few days of purchase.
Learn more
yau choy, edible rape, flowering edible rape, green choy sum, yao choy
yau choy
Yau choy is more tender and delicately flavored than other Asian cabbages.
Learn more
yellow Finn potato, Finnish yellow wax, Yellow Finnish potato
yellow Finn potato
These are great all-purpose potatoes, known for their yellow flesh, creamy texture, and buttery flavor.
Learn more
yellow foot mushroom, funnel chanterelle, winter chanterelle
yellow foot mushroom
Though not as flavorful as golden chanterelles, these mushrooms work well in most chanterelle recipes.
Learn more
yellow onion, yellow globe onion, yellow storage onion
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.
Learn more
yellow squash, crookneck squash, yellow crookneck squash
yellow squash
This category includes yellow straight-neck squash and yellow crookneck squash. They're interchangeable with zucchini.
Learn more
yellow wax pepper , Hungarian wax chile pepper, hot Hungarian wax pepper
yellow wax pepper
These are easily confused with milder banana peppers. Sample before using. They are moderately hot.
Learn more
Yukon Gold potato
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.
Learn more
zucchini, baby marrow, courgette, Italian marrow squash
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.
Learn more