Root Vegetable

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

The vinegared shallots and fresh herbs cut through the richness of the steak.

Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce. Together, they make this dip especially hard to resist.

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

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

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

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.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.