Vegetable

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Fluke, hake, or cod are all good substitutions for the halibut.

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.