Quick

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

An anchovy fillet and some fish sauce mimic fermented kimchi's slightly funky undertones, but they won't hit you over the head with fishiness (we promise).

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.