Vegetarian

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

The tangy-spicy yogurt sauce here means no more boring carrots.

A refreshing homemade soda to drink all summer long.

Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

Japanese sweet potatoes are starchier than yams and worth seeking out (Whole Foods should have them).

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.

Because nothing will stop us from eating ramen all year long.

This is the future of fruit salad—with avocado, herbs, a little spice, and peak season peaches.

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

The west coast can have its mushroom lattes; I'll keep my bowls of bean chili and mac and cheese.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

No one told writer Priya Krishna that she was missing the meat.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

This savory-sweet salad can be a bright summer side or even light dessert.

We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.