Vegetable

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Slightly underripe plums? Add a touch more honey.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.

For the most vibrant, striking hue, stick with one type of pepper.

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.

There’s nothing wrong with a regular tomato-and-mayo sandwich, but this shredded lettuce and Italian vinaigrette masterpiece is worthy too.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Secret ingredient: pickle juice. Its salty edge rounds out the Sherry.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.

We bet there's a creative bean idea in here that'll find its way into your regular rotation.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

We got no buns, 'hon. These ideas for lettuce wraps and cups are so tasty, you won't even miss the carbs.

Radishes are good, but are they the best vegetable ever? One editor says yes—and wants to prove it to you.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.