Vegetable

Poaching the shrimp with their shells on locks in their flavor.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

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

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

These fillings would also work wrapped up in a tortilla or lavash.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

Should we worship avocado toast as much as we do?

How Steve Sando launched Rancho Gordo and changed beans forever.

Eggplant Parmesan is the greatest recipe of all time.

Have more salad greens than you know what to do with? Check out our favorite non-salad ways to use up all that tender lettuce.

Here's how to buy, store, and cook with arugula, in season in June.

Here's how to cook new and fingerling potatoes, in season in June.

How to buy, store, and cook with sorrel, in season in June.

Here's how to buy, store, and cook with lettuce, in season in June.

Here's how to buy, store, and cook with kohlrabi, in season in June.