Vegetable

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

Brad Leone, the Bon Appétit test kitchen manager, is an expert at picking out perfect produce. This week, he's telling us how to find and buy the best eggplants.

Have more greens than you know what to do with this summer? Learn the best way to freeze and store greens like kale, collards, and spinach, so you can cook with them all year long.

Tomatoes, basil, cheese—a dish we know and love gets a major upgrade and gives us the Caprese we didn't know we needed.

Gazpacho is perfect in its simplicity—so don't complicate things. Don't make these common mistakes when preparing it at home.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

When you put an egg on eggplant, you get a veg main course.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

After a chilly, stewy London winter (and spring), summer’s bounty shows Yotam Ottolenghi his favorite vegetables in a delicious new light. Bring on the herbs and olive oil!

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Cutting the cauliflower into florets means the brine will absorb faster.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.