Vegetable

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.

Yes, there is a right way to grill corn. Learn the technique and see what a difference it can make.

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

Here is some fruit-spiration for your summer weekend. You're welcome.

Faster, faster! Learn how to make quick pickles from market-fresh cucumbers. And nope, you don't even have to can them.

Grilled vegetables are so easy, you could make 'em with your eyes closed…right? Wrong. Here are the most common mistakes people make when grilling veggies.

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

Ripe, juicy heirloom tomatoes don't need much to shine. But when you pair them with creamy ricotta cheese, salt and pepper, and a drizzle of olive oil, you've got the makings of the toast with the most.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

Fermenting produces some of the best flavor—and it's a cinch to do at home.

Eat sprouts, feel instantly healthier. Check out these 18 recipes for our best ways to cook with and eat all types of sprouts.

Here's how to buy, store, and cook with cauliflower, in season in August.

Here's how to buy, store, and cook with sweet corn, in season in August.

Here's how to buy, store, and cook with celery, in season in August.