Vegetable

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

The bacon fat is an obvious bonus to the crunchy texture in this roasted chickpeas recipe.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

From cowcumber to kirby, the story of how the cucumber got its name

A recipe for preserving eggplants by roasting them slowly in olive oil and jarring them with basil or mint

Recipes, buying tips, and storage suggestions for tomatillos, which are in season in August.

The myth that carrots are good for your eyes comes from a WWII propaganda campaign, injured ER patients love Bud, more women are becoming butchers, and more in today's roundup of food news

The blogger at JJ Begonia came up with a new approach to pizza: she put it on a piece of grilled corn

Preserve summer's golden ears of corn by pickling it in a spicy brine.

A spicy, tangy option for anyone who loves to put mayo on burgers.

The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

Recipes, buying tips, and storage suggestions for garlic, which is in season in August.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

Celery and lemon juice are a refreshing pair in this non-alcoholic take on a Collins.