Vegetarian

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.

A power lunch for grown-ups and kids alike.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

Use very ripe—even overripe—tomatoes; they’ll give up even more juice.

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

All chiles vary in heat, so choose wisely!

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.

Never met a corn fritter recipe we didn’t like, and we love this one.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

This will work with any nut you want to use.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.