Vegetable

Lightning-fast weeknight fried rice with flavor-concentrated cherry tomatoes. How? It’s a little salting trick.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.

These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner—or make-ahead lunch.

These are impossibly fluffy on the inside and shatteringly crispy on the outside.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Does it seem like everyone you know is making Andy’s tomato galette?

No meat, no eggs, no dairy, no problem.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

It requires minimal effort for an incredible payoff. But also: good bread.

All the things you love about a classic puttanesca (salty! briny! olive-y!), but above-90-degree-friendly.

Make this when no ordinary tomato salad will do.

Isn’t that all you want in a horoscope anyway?

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Cherry tomatoes, chiles, basil, and ground chicken create a sauce that's bright, fresh, and August-approved.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Adam Rapoport has lots to say about corn, so you better not ask him to cook it in February.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.