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The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.
5.0
(5)
Quick
If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.
4.0
(4)
Quick
The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)
4.0
(3.97)
Quick
Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)
3.0
(3.1)
Quick
Yes—you can grill lettuce. And it’s worth it.
3.5
(3.5)
Quick
Quick
We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
3.7
(3.7)
Quick
When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.
2.3
(2.33)
You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.
4.0
(4)
Quick
This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.
4.0
(4.06)
Vegan
Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.
3.7
(3.65)
Easy
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
4.0
(3.8)
Easy
This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
4.7
(4.7)
Easy
Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.
4.3
(4.31)
Easy
The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.
3.4
(3.42)
Easy
Chicago chef at Mott Street Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle.
4.3
(4.31)
Find long beans at Asian or specialty grocers.
5.0
(4.8)
Quick
We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.
3.6
(3.64)
Quick
Use any cooked grain or other small pasta for this bittersweet number.
4.0
(4.03)
Quick
Grilling the bread dries it out a bit, so it can absorb more dressing.
2.6
(2.6)
Quick
The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.
3.0
(3.01)
Easy
First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.
3.6
(3.63)
Quick
Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.
4.0
(4.1)
Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.
3.0
(3)