Salad
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Easy
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
4.0
(4.22)
Easy
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.
4.0
(4)
Quick
The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.
5.0
(5)
Quick
Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
4.0
(3.77)
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Grill, meet veg. Veg, meet grill. We think you guys are gonna get along
Quick
The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)
4.0
(3.97)
Quick
Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)
3.0
(3.1)
Quick
Yes—you can grill lettuce. And it’s worth it.
3.5
(3.5)
Quick
Quick
We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
3.7
(3.7)
You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.
4.0
(4.18)
You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.
4.0
(4)
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Gussy up your salad with these crunchy, creamy, toppings, from savory granola to avocado salsa.
Vegan
Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.
3.7
(3.65)
Easy
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
4.0
(3.8)
Quick
This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.
3.6
(3.63)
Easy
This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
4.7
(4.7)
Find long beans at Asian or specialty grocers.
5.0
(4.8)
Quick
Use any cooked grain or other small pasta for this bittersweet number.
4.0
(4.03)
Quick
Grilling the bread dries it out a bit, so it can absorb more dressing.
2.6
(2.6)
Quick
Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.
4.0
(4.1)
Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.
3.0
(3)
Easy
Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.
4.0
(3.81)
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We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach