Vegetable

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

A dip that proves collards don’t have to be stewed for hours to be delicious.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

The longer these pickles sit, the more flavorful they’ll become.

Tips on buying and storing bell peppers, which are in season in September, plus 6 recipes

Buying and storage tips—plus 7 recipes— for cauliflower, which is in season in September

Buying, storage, and cooking tips for broccoli rabe, the bitter broccoli cousin that's in season in September

How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue

A clean, well-oiled grate makes grilling tomatoes a cinch.

Jarred kimchi delivers flavor and color in this roast chicken dish. Learn how to make this recipe and more in our online cooking class with Sur la Table.

These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it’s amazing how many vegetables kids will eat when they’re actually hungry.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.

This oxtail soup recipe is the ultimate dead-of-winter warmer.

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

Save any leftovers and tuck them into sandwiches or fish tacos.

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.