Vegetable

Nobody likes bitter-tasting eggplant—are you making any of these common eggplant cooking mistakes?

Tips for using up your really big summer squash, from soups to pastas to quick bread.

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

An in-depth look at the beauty standards used by the USDA and supermarkets to determine which fruits and vegetables should be sold to consumers

When it’s August and produce is this sweet and this fragrant, the last thing Adam Rapoport wants to do in the kitchen is cook.

This recipe will convince you that a savory breakfast can be a wonderful thing.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

This white chili recipe works well with ground chicken or turkey, too.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Advice on pairing salad greens with dressings, from hearty endive and kale to tender summer mâche mixes

“Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

The best blue cheese for this is salty but creamy, not too sharp or funky.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.