Vegetable

The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

If you've got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you're halfway to a satisfying pasta dinner.

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Here's the history behind senior food editor Rick Martinez's dad's famous refried pinto beans.

Cucumbers and peaches: So weird, it totally works.

Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.

A revelatory technique turns blah eggplant into something fancy enough for company.

When two talented chefs bunk up with their pals in Maine, the weekend passes blissfully between lunchtime lamb gyros and late-night blondie sundaes.

Pickling your eggs with beets turns the whites a brilliant shade of pink. They taste pretty fantastic too.

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.

Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

Use your alt kimchi in rice bowls or chop it up and spoon over steak.

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

A great basic pickle brine that complements any pepper you like.

The key to this showstopping salad? Ice cold water. Seriously! It helps cucumber, radishes, and scallions deliver incredible crunch and highlight their flavors.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.