Vegetarian

Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

Leftover basmati rice gets gussied up with earthy fried mustard seeds and curry leaves, sweet caramelized, crunchy peanuts, and spicy chiles.

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Say it with us: No more squishy, bland summer squash!

Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

Cover me in salsa verde and bury me in Monterey Jack

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Yes, this is an impressive-looking, deliciously savory tart, and no, it’s not at all difficult to make.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

If I see one more "veggie stack," I'm going to scream.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.