Vegetable

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.

A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you’ll use them for everything from French onion soup to onion dip to topping burgers.

A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.

Set a large colander in the sink before you add the shrimp so you can drain the seafood boil as soon as it comes off the heat.

For perfectly cooked halibut, all you need is a kiss of high heat from a grill or cast iron pan and a simple vinaigrette. This version is served with a juicy tomato salad.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.