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This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation.

How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.

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

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!

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

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.

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.

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.

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

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.

The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.

They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

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

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

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.