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: Lucy Footlik
A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.
Author: Claire Saffitz
Author: Kimberly Diamondidis
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
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Author: Cynthia Thomas
Author: Lauren Purcell
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: Sondra Glucksman
Author: Ila Walrath
Author: Zakary Pelaccio
Author: Joyce Schaul
Author: Deborah Madison
Author: Jim Tarantino
Author: Pat Neely
A classic, easy Eggplant Rollatini recipe.
This simple, healthy dish is a showstopper-it's a big colorful stack of summer flavors.
Author: Marina Delio
Vegetable Frittata with Asiago Cheese
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
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey...
Author: Gabi Moskowitz
Author: Bon Appétit Test Kitchen
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
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.