Garlic

These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish with roasted or grilled lamb.

Known as nuoc cham, this Vietnamese table sauce is used to season dumplings, soups, and noodle dishes.

This goes remarkably well with steak.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

Refrigerate the vinaigrette in an airtight container up to 3 days.

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

Be sure your kitchen is well ventilated when you soak the New Mexican and guajillo chiles; their vapors can be a mild irritant.

Frozen lima beans may be substituted for fava beans; start with the second step.

Yuca is a starchy root with tough, brown skin, crisp, white flesh, and a mild flavor. It is also known as cassava.

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.