Vegetable
Clams With Spicy Tomato Broth and Garlic Mayo
If you don't have a grill, just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.
Tomato-Watermelon Salad With Turmeric Oil
Sweet, juicy tomatoes and watermelon are soul mates—and they both need salt, spice, and fat to reach their full potential. Here, a turmeric- and cumin-infused coconut oil provides all of that and more.
Honeydew Salad With Ginger Dressing and Peanuts
This all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce. Keep the melon ice-cold for maximum contrast.
Cantaloupe With Sugar Snap Peas and Ricotta Salata
Seek out a slightly underripe cantaloupe for this salty-sweet, crunchy, and juicy summer side; firmer flesh makes it easier to slice into ribbons.
Saucy Beans and Artichoke Hearts with Feta
Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.
Panchos Argentinos (Argentine-Style Hot Dogs)
This Argentinian staple is typically topped with mayonnaise, mustard, and chimichurri. We swapped out the chimichurri for a fresh salsa criolla, which takes just minutes to make.
Got a Glut of Greens? Reach for the Cream
A simple, flexible gratin recipe is a perfect—maybe even "light"—summer dinner.
Scallions Not Optional
In these 73 recipes, green onions aren't just a garnish—they're integral to the dish.
My Father, the Egg King
Fiery, chile-packed omelets were enough to get me out of bed when I was a teenager. Today I get up for the memories of the man who made them.
Spaghetti with Tuna, Tomatoes, and Olives
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Zucchini Noodles with Anchovy Butter
Mid-summer is prime time for zucchini. That means "zoodle" season—if there ever is one—is now. This version tastes surprisingly indulgent, tossed with plenty of cheese, red pepper flakes, and olive oil.
Spicy Salmon Teriyaki with Steamed Bok Choy
Toss large pieces of salmon in cornstarch before cooking and they'll develop a delicate crust that really grabs onto the spicy-sweet teriyaki glaze.
What To Cook This Weekend: June 7–9
Grilling, baking, and salad-making for the end of spring.
Grilled Steak With Peas and Eggplant Over Whipped Ricotta
No pots or pans needed for this easy summertime recipe. Just fire up the grill!
Country-Style Ribs With Pickled Watermelon
A quick vinaigrette gives watermelon chunks a bit of extra brightness, perfect for pairing with charred ribs and sweet cherry tomatoes.
Secrets of the Happy Vegetarian Clan
Plant-based cooking for the entire family doesn't mean pasta every night. Here's how Hetty McKinnon, author of the new cookbook Family, put the whole crew on a green diet that they can't get enough of.
Sweet Potatoes With Tahini Butter
Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.
These Asparagus Ribbons Are Our Springtime Dinner Goals
They're not just pretty—they're tender, grassy, and delicious.
Loaded Halloumi Flatbreads
Pile seared Halloumi cheese and a yogurt-dressed cabbage-and-chickpea salad over a swath of hummus for these satisfying vegetarian sandwiches.
Beet "Poke" Bowl
Poke—the Hawaiian dish of marinated fish served over rice—goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.