Vegetable

These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a simple, saffron-infused risotto. You can also serve them as a complement to almost any other grilled or roasted veg, but I particularly like them piled on toast with a sprinkling of flaky sea salt on top.

This beautifully simple, light curry is closely based on a wonderful recipe from chef Angela Hartnett. It's always preferable to use some carefully selected ground and whole spices in a recipe like this, but if you're in a hurry, use a ready-made curry powder instead of the dry spices.

Rainbow chard is especially pretty pickled, but any variety will work.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

Toss the classic Italian combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!

Grill the tomatoes just before you place the eggplants in the coals.

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side. But they're even better paired with one of the three luscious sauces (Yogurt and Sumac Sauce , Smoky Tomato Sauce , or Lemon-Mint Sauce ) and some grilled flatbread or pita.

Squeeze out as much liquid from the zucchini as possible.

Serving "green stuff" to kids can be a challenge. But a crunchy salad of bite-size vegetables holds plenty of appeal.

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

To keep the burgers juicy, don't pack the meat too tightly.

"The taste of kale is tempered by old favorites like cheese and avocado." —Bittman

"The flavors blend so well, you won't even guess you're eating kale." —Guarnaschelli

Beets' red hue is pretty, but the stains—not so much. Scrub cutting board ASAP with hot, soapy water.

This versatile salad can be made a day ahead— just let it sit at room temp for an hour before serving.

Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is one of my favorites. Although it is commonly prepared as a juice, it can also be a drinkable dessert, especially on warm summer days. I once had it as a "salad" served with a spoon in late fall in the eastern High Atlas. Oranges hadn't yet ripened, and instead the cook used small clementines from down the valley. Served before a communal platter of Berber Barley Couscous with Vegetables, the drink seemed closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.