Vegetarian

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

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.

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.

Yes, making this rice is a time commitment and a labor of love. But the ingredients aren't difficult to find, and the finished dish is stunning.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

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

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

This also makes a great dinner for one; just cut the ingredients in half.

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

Scoop up this vibrant condiment with wedges of warm pita.

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

A sophisticated--and infinitely easier--take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

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