Vegan

You can use this simple formula to wake up chicken, add another layer of flavor to pork or steak, or sass up all kinds of vegetables.

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side.

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.

Adding veggies to the marinade while warm helps them absorb more flavor.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.