Vegetable

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

When all the flavors meld, the mint transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

Keep them on the counter, people!

You see a side dish, I see dinner in a bowl.

Is this a useless piece of tradition passed down from generation to generation? Or are we doing this for a reason?

Learn how to roast eggplant until it’s creamy and caramelized, and then serve dinner on top of it.

Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you.

There's nothing like a late-summer tomato. Here's how to use them right.

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

A colorful, stunning (and dead simple) salad made with a farmers’ market bounty of different radishes.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.