Vegan

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.

Red onions add sweetness and lend color to this chutney, but any onion will work.

The longer these pickles sit, the more flavorful they’ll become.

For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Peanut butter has a place on the dinner table. This peanut sauce recipe makes enough for two or three different meals.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

Save any leftovers and tuck them into sandwiches or fish tacos.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

Preserve summer's golden ears of corn by pickling it in a spicy brine.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.