Vegetable

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

The crosshatch pattern isn’t just for show (even though it does look cool)!

Glazy, incredible grilled zucchini that will never turn out soggy.

It’s packed with jammy, sweet bell peppers and topped with ricotta salata and hazelnuts.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

They're the perfect sides and mains for summer.

You can't go wrong with spaghetti tossed with olive oil, plenty of parm, and more than a pound of kale.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.

Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

And it'll be yours too pretty soon. Of all the dishes I've been looking forward to these last nine months, this marinated zucchini is number one.

Welcome to the summer of crunchy, marinated, no-cook green beans.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman finds inspiration in an iconic Italian dish.

You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

Leftover basmati rice gets gussied up with earthy fried mustard seeds and curry leaves, sweet caramelized, crunchy peanuts, and spicy chiles.

An ode to an underrated bonafide spring ingredient.