A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.
Author: Claire Saffitz
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Author: Ila Walrath
Author: Jody Adams
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Zakary Pelaccio
Author: Lucy Footlik
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Author: Pat Neely
Author: Sondra Glucksman
Author: Cynthia Thomas
Author: Jim Tarantino
A classic, easy Eggplant Rollatini recipe.
This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.
Author: Yotam Ottolenghi
Author: Barbara Kafka
Author: Deborah Madison
Author: Bon Appétit Test Kitchen
This simple, healthy dish is a showstopper-it's a big colorful stack of summer flavors.
Author: Marina Delio
Vegetable Frittata with Asiago Cheese
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Author: Jeanne Kelley
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Author: Roxanne Klein
Author: Gayle Pirie