Vegetable

Truly ripe tomatoes don't need much.

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. 

Basically like eating a nutty rainbow.

Do you hate dry chicken with a vengeance? You're going to love this pan sauce, which makes each bite 100 percent juicier.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.

This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This delicious, silken ice cream isn’t meant to be super sweet, according to chef Andrea Reusing. It’s more about a fun way to taste corn. Using coconut milk in the base means there’s no need to make a custard.

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.

For this smashed potatoes recipe, we like red skin potatoes for their creamy flesh and tender texture.

This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.