Vegetable

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

For this pork chop recipe, to get a true reading on the meat, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher. Learn how it's done here.

Grilling the jalapeño adds a bit of smokiness to this spicy bright sauce.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

This caponata uses a technique called a "cold fry." Instead of frying the vegetables in preheated, hot oil, you combine the vegetables and room temperature oil in a pot and heat them up together. The benefit of this method is that you use less oil than you would normally use when you "hot fry" and there is very little splatter because the food and oil are always at the same temperature. And, like "hot frying," you still get a golden crispy exterior and soft, creamy interior but with no mess.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Artichokes, fava beans, morel mushrooms…some of our favorite vegetables are actually big jerks. Learn how to prep the trickiest, prickliest, and grittiest veggies with these tips.

We spoke to Dr. Stephen Jones, the director of the Bread Lab at Washington State University about the future of wheat and bread in the U.S.

Eat your greens early and often. Here's how to make healthy sautéed greens for breakfast.

If you douse your edamame in sea salt, is it still good for you?

Just when you can't eat another kale salad, kale rabe and kale sprouts come to the rescue. Check out these new ways to eat everyone's favorite green.

Our favorite Bloody Mary is an instant classic. Great-quality tomato juice, bright lemon juice, savory Worcestershire, and a tangy hot sauce deliver on all fronts.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

What Is American food? How do you explain it to the rest of the world? At the 2015 World's Fair in Milan, American food means food trucks. Here's why.

Fava beans are in season in May. Here's how to buy, store, and cook with them.

Spinach is in season in May. Here's how to buy, store, and cook with it.

Overwintered parsnips are left in the ground until spring. Here's how to buy, store, and cook with these sweet root vegetables.

How to make fritters with leftover grains and whatever greens you have on hand.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.