Vegetable

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

While the ingredients for this sweet, salty, and savory salad can all be prepped ahead, the greens should be tossed through just before serving so they stay bright and crisp.

For a super summery dinner, top supremely crunchy cutlets with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

This crab rangoon recipe from Jet Tila’s 101 Asian Dishes You Need to Cook Before You Die offers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.

This simple, healthy dish is a showstopper—it's a big colorful stack of summer flavors.

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.

This recipe—made with potato, butter, garlic, eggs, and flour—is even greater than the sum of its parts.