Vegetable

We've got a bad case of ramp breath—luckily our readers have some genius ideas for how to get rid of it.

From stews to scrambles, mushrooms bring depth and body to a myriad of dishes. But when you're sautéing them, be wary of these 4 common mistakes.

Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.