Vegetable

These spiced-up dinner bowls feature rice noodles, kale salad, and a deeply flavorful poached chicken.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Kick off the summer cooking season with a bright and bold steak salad dinner.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.

To make this tomato-on bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.

Mix up your summer sides with this bright grain salad tossed in an Asian-inspired vinaigrette.