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A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

This might look and sound like any other cauliflower dish out there, but this one serves up the perfect balance of crunchy, fatty, tangy, creamy, and salty. We can’t get enough.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

How to make a simple salad look like the work of a pro.

Rice suddenly got a lot more interesting.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

A salad where one of the main ingredients is cheese? Okay yes.

A beautifully simple salad.

TBH, you can sub in any raw veg, oil, or cheese you feel like. This salad's a no-brainer.

This yogurt dressing is so easy you'll be able to memorize it.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.