Vegetable

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

The broiled onion needs to be really black, all the way through, so that it’s dry enough to turn into powder to mix in this compound butter from Rose's Luxury. Things get smoky—open a window first!

Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." –Claire Saffitz, assistant food editor

"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

Looking for something quick, healthy, and vegetarian? Cue this soy-and-ginger-marinated tofu—no cooking required!

Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

Do you know the difference between Silver Queen and Butter & Sugar corn? And does it matter?

Now that truffles are grown everywhere from Oregon to Namibia, what does it mean for American chefs, not to mention European truffle barons?

Delicate squash blossoms are a farmers’ market treasure—this helpful GIF will show you how to fry 'em right.