Sauté

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

Try chef Rene Ortiz’s Ginger-Garlic Tofu with his addictive broccolini. A generous dose of red pepper flakes, a good hunk of butter, and a big squeeze of lemon transform them. “The fat, the butter, the acid,” says Ortiz, chef at Sway, Austin: “It makes you want to keep going back for more.”

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

Your next weeknight dinner is this steak stir fry recipe. We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies.

There's cooking magic at work here: The turmeric turns the tofu yolk-yellow, and the garnishes lend the whole dish a huevos rancheros vibe.

To make this sesame carrots recipe even easier, just shred them in a food processor.

These savory, and slightly sweet, greens are also great served with pork.

This halibut recipe calls for ground almonds instead of breadcrumbs to get that ever-desirable crunchy coating.