Author: Bon Appétit Test Kitchen
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out...
Author: Kendra Vaculin
Author: Jean Anderson
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Author: Donna Hay
Author: Jill Browning
Author: Gina Marie Miraglia Eriquez
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: Gina Marie Miraglia Eriquez
Author: Bernardo Bukantz
This chicken salad-inspired by Vietnamese green papaya salad-is crunchy and fresh.
Author: Sarah Dickerman
A lovely taste of spring.
Author: Janet Taylor McCracken
Author: Michael Anthony
Author: Andrea Albin
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.
Author: Andy Baraghani
Author: Jill Silverman Hough
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Author: Wolfgang Puck
Turn any vegetable into an addictive spicy pickle with this simple technique.
Author: Michael Anthony
Author: Catherine McCord
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can...
Author: Kat Boytsova