Vegetable

This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Because when you call it a pizzetta, it's totally okay to have an extra slice.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.

If you love corn muffins and blueberry jam, you’ll love this seasonal dessert.

Sweet, roasted cherry tomatoes get blitzed into the sauce as well as tossed with spaghetti for this deeply flavored pasta dinner.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Because would it really be a barbecue without grilled corn?

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.