Vegetable

The world is your creamy, dreamy hummus bowl—try these 20 recipes and see.

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

The chicken salad sandwich can be sexy. You just have to get some potato chips involved.

Put down that bowl of hot water.

You can’t get anything like this in a bottle.

These small avocados can be used to make your breakfast easier.

This recipe makes two white pizzas, but it can be easily halved.

One dish. Under 30 minutes. Bright green colors. What's not to love?

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

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

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

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

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

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.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.