Root Vegetable

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

If you love dipping bread into tomato soup, you’ll love this rustic Italian dish, known as pappa al pomodoro.

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.