Vegetarian

When we make vinaigrette, we always reach for Dijon. It's got the perfect balance of zip and bite and helps emulsify the dressing.

Why are these fried green tomatoes better than all others? We've got three words for you: tomato-vinegar sauce. Psst: Make the sauce ahead of time.

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.

This lima bean recipe with red wine vinaigrette makes a great side dish, though we'd happily eat it as a main course.

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

This baked eggplant and saffron rice recipe is blanketed in layers of mozzarella and Parmesan cheeses—never a bad thing, in our opinion.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Cooking whole ears of corn in the dying embers of a charcoal fire produces some sweeter bites and others that are more charred. Plus, it’s wonderfully efficient.

Truly ripe tomatoes don't need much.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes.