Vegetable

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Customize this chai recipe blend by adding a crushed cinnamon stick or big pinch of grated fresh ginger to the first step.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

Babylonstoren’s chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Start with very cold cream and keep it chilled between whipping and serving.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

No need to buy preflavored vodka; we got great results making our own.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.

Choose the best-quality fish for this simple ceviche.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)