Easy

This bright vinaigrette is good for a lot more than just grilled eggplant.

We love using farmers' market heirloom varieties in this tomato salad recipe.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side.

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

This salad can be made with raw fav beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This also makes a great dinner for one; just cut the ingredients in half.