Vegetarian

It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time. 

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.

Forget takeout with these 50 recipes for delicious Indian food at home.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

Plenty of cheese, peak summer tomatoes, tons of garlic, and a cracker crust make for a totally addicting savory pie.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

This chopped pesto requires nothing more than a cutting board and a knife.

Eat standing up, ideally over the sink.

This creamy dip requires almost no effort to blend together.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.