Vegetable

Got mealy, lackluster tomatoes? Turns out you’re in luck.

Chipotle's latest ad wants to pull at your heartstrings. But there's a whiff of desperate rebranding in the air that's undeniable.

Forget roasting—these techniques for brining, curing, smoking, and more will change everything you know about cooking veg.

Like the stuff your parents used to make—but better.

This is what we want to eat when July blazes in.

You might as well make a double batch now—you'll definitely need it.

This smashed cucumber salad is easy, spicy, and perfect for summer.

What do our readers want in July? Steak svizzerina, pickled strawberries, and miso corn soup.

How do you make the most of peak-season produce? If you're market regular Brooks Headley, sometimes you don't.

Refreshing cucumber beers are in your future this summer—and trust us, they don't taste like pickles.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

These shishito peppers, along with spicy mayo, nori sheets, and sesame seeds, help make up the Shishito Dog. But you can use this recipe to make delicious blistered peppers that you can use alongside just about anything.

This celery slaw, along with blue cheese dressing, crumbled blue cheese, and hot sauce, helps make up the Buffalo Dog.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

You can find long beans, the Rapunzel of green beans, at Asian markets.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Because would it really be a barbecue without grilled corn?

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.