Vegetable

Leave that store-bought stuff on the shelf.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

How to help your tomatoes become their best selves.

Japanese dry curry inspired this dish that keeps the chicken plenty juicy.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

Adaptable, tried-and-true recipes that leave you with plenty of time for napping/swimming/lounging.

Personal pan galette or cocktail party appetizer—YOU DECIDE.

All the recipes from our annual Simple Issue.

Smitten Kitchen’s Deb Perelman has a hummus recipe that’ll please everyone from picky kids to guests who are gluten-free.

This is our idea of what a cold noodle salad dish should be.

It's the most wonderful time of the year.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

Embrace the dip-as-dinner lifestyle, starting with this sweet and sour eggplant number.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

An understated slaw that gives us what we want: crunch and bright acidity.

This savory infused oil is about to open up your salad world.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

A simple slaw that pairs well with meaty summer mains.

If boning the whole chicken legs isn’t your thing, just use eight skin-on, boneless chicken thighs instead.

The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

Lamb chops need enough time on the grill to let the fat render, so keep movin’ ‘em around.