Vegetable

You know what most chicken salads are missing? Crunch. Not this one!

Here's how to buy, store, and cook with zucchini, in season in July.

Here's how to buy, store, and cook with tomatoes, in season in July.

Here's how to buy, store, and cook with cucumbers, in season in July.

Here's how to buy, store, and cook with eggplant, in season in July.

It's time to stop talking about food waste and start working to reduce it. This company is doing just that, by delivering ugly fruits and veggies right to your door.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

Be patient: The goal is to char the eggplants beyond recognition.

How to get your family to go vegetarian for a week, whether they like it or not. (Or not.)

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Skillet smoking is a chef’s trick that’s easy to do at home.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

If you’re camping, make this your night one dinner, when the fish is freshest.

Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.