Vegetable

This will work with any nut you want to use.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

Kale salad: so hot right now. But are you doing it wrong? We talked to our test kitchen to identify the most common mistakes when it comes to this trendy dish

Step away from the boiling water! In this grilling video, we show you how to add way more flavor to your ears of corn.

There's nothing like grill-charred tomatoes—except maybe incorporating them into these half-dozen summer salad recipes

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

From green strawberries to fresh garbanzo beans, chefs around the country are harnessing the flavor power of unripe fruit, nuts, and vegetables

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Lobster will get tough if overcooked, so be gentle with it during the last step.

Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.