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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)
Quick
This rendition should be sticky enough to hold together lightly, but with defined grains.
5.0
(5)
Easy
Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.
4.0
(3.81)
Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.
3.5
(3.54)
This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.
4.0
(3.97)
Easy
The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.
4.0
(3.8)
Quick
“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor
4.6
(4.62)
Easy
Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.
4.0
(3.86)
Quick
“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer
4.0
(3.76)
Quick
This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
3.6
(3.61)
Vegan
Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you’ll appreciate the effort.
3.5
(3.5)
With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)
4.0
(4.1)
Quick
Easy
4.0
(3.89)
Quick
If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.
3.0
(2.86)
Vegan
Working in batches ensures okra that's golden and tender, not soft and slimy.
4.0
(3.85)