Vegetable

If you don't happen to have eight ramekins, you can assemble the sauce and eggs in a single baking dish and increase the baking time if needed.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

The best blue cheese for this is salty but creamy, not too sharp or funky.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.