Vegetable

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

"Never met a fritter I didn't like, and I love this one." —Allie Lewis Clapp, food editor

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

With store-bought cooked lobster (or shrimp if that’s more your speed) this luxe, buttery pasta comes together at lightning speed.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer