Vegetable

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

This low-heat method is very gentle, lending the salmon a velvety texture.

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.

Perfecting this recipe required a mother-daughter collaboration. My mom started it off by cutting the kernels off the cobs, simmering the corncobs in the stock, and then scraping the cobs to capture every ounce of delicious corn flavor. Her friend Darryle Pollack taught her the trick of including potatoes and blending part of the soup to thicken it. I added warming spices like paprika and cayenne pepper to complement the sweetness of the summer corn and topped it with charred red bell peppers. Together we created a perfect soup. —Marea

When I created this Caesar salad, I did a silly dance around the kitchen. Seriously—it is that good. And the name is perfect for it. I’m betting that this Caesar salad dressing is like nothing you’ve ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it—but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds. —Marea

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.

Savory, slow-cooked turkey and crispy skin are enhanced by a smoky pasilla purée and a sweet and tangy peach salsa in these Southern-inspired tacos.

Says Chef Yu: "I really love a slightly softer taco filling with lots of toppings for crunch. This is based off a chili verde recipe that my chef used to do for staff meal, with a Mexican/Southeast Asian tinge. The two cultures share so many of the same flavors, it's easy to blend them without making it feel out of place."

This is a spicy yet balanced salsa for green sauce lovers.

This cooked tomato salsa has a smooth, sauce-like texture that makes it perfect for dipping chips or drizzling over nachos.

Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: "They should be pretty firm and snappy, not flabby."

"The contrast of tender radish and crisp bacon is even better with a little cider vinegar." –Brad Leone, test kitchen manager

An herbaceous, refreshing—and alcoholic—take on Dr. Brown's Cel-Ray soda.

Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Here's your chance to master one of Spain's classic tapas. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture.