Vegetarian

Let colorful, sweet heirloom tomatoes shine in a simple side salad.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

The best blue cheese for this is salty but creamy, not too sharp or funky.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.