Vegetable

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

This silky, aromatic soup is a complete meal in a bowl.

Try chef Rene Ortiz’s Ginger-Garlic Tofu with his addictive broccolini. A generous dose of red pepper flakes, a good hunk of butter, and a big squeeze of lemon transform them. “The fat, the butter, the acid,” says Ortiz, chef at Sway, Austin: “It makes you want to keep going back for more.”

At farmers’ markets, look for Golden Bantam or Silver Queen varieties to make this tarragon creamed corn recipe.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Feel free to play with different herbs in the chimichurri recipe—that’s what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: “When we were younger, our mom would buy lots of herbs, but she’d never use them,” says Michael. “So we’d just blend them with garlic, oil, and vinegar.”

Chef Rene Ortiz of Sway in Austin, cooks a lot of tofu for his young vegetarian son. “He loves it,” says Ortiz, “and in order for all of us to eat it, it has to taste like something.” Ortiz’s solution: Let the porous tofu soak up the flavors of malty Chinese black vinegar and soy sauce.

Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.

As familiar as they are, tomatoes are surrounded by a host of cooking myths. So we're calling in the mythbusters: the Bon Appetit Test Kitchen

From searing cucumbers to charring leeks, chefs are deploying cool new techniques to cook vegetables (and you can, too)

To treat your vegetables right, you need the right tools--i.e., these 6 slicing, dicing, scrubbing, peeling, cooking devices

There's a whole new way to cook (and love) eggplant that brings out its smoky, meaty best

...about what to do with a can of cannellini beans. And we came up with 12 easy, awesome recipes, from white-bean fritters to jalapeno flautas

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

This dish is equally as good at room temperature (read: picnics).

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).

We love using farmers' market heirloom varieties in this tomato salad recipe.

Rainbow chard is especially pretty pickled, but any variety will work.

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

Grill the tomatoes just before you place the eggplants in the coals.

A club salad is a great way to use grilled chicken leftovers for lunch