Vegetable

The beauty of a frittata is that it can be filled with just about anything, but the wild mushrooms in this one are especially delicious when combined with fluffy eggs and Cheddar cheese. To fill up the middle, I added green onions, peas, potatoes, and fresh thyme. It's actually easier to make this frittata than to go out to eat. Such a beautiful thing.

This is simply one of my favorite dishes, and it has a legendary place in the history of my marriage. My wife was not a fan of the vegetable—or of any vegetable. Fan might not be the right word. It's not that she just didn't like them; she actively campaigned against them, prosecuting them, all guilty as charged, although on scant evidence. It was this simple dish that got her to at least begin to consider laying down her sword. The crisp texture, the smoky, charred burn, the transparency of the whole process got her to let her guard down. And now it is a staple. So you might say that this recipe is a gateway vegetable. Other kale varieties are fine for this, but lacinato is the only variety that crisps rather than wilts, allowing you to get great texture very quickly. This is wonderful with a little Chunky Almond Oil drizzled over the top.

I first tried this dish when I was looking for an interesting vegan option to put on my menus. While my restaurants were certainly vegetarian/vegan friendly, the focus of the menu was anything but. I wanted to present some options that were more than the usual, but I kept coming back to hummus, because it is so delicious. So I tried a few different ways to make it, and this one was a winner. Any type of thick-skinned autumn squash will do in this recipe. My favorites are kabocha, butternut, Hubbard, and regular old pumpkin. I prefer to serve this with baguette slices, but it's also good with toasted pita bread triangles or carrot and celery sticks.

Kick off your Independence Day bash with a patriotic take on homemade chips featuring baking potatoes, purple potatoes, and beets that are sliced and then fried into a hot, crispy red, white, and blue snack. Gather your ingredients and check out our tips on the dos and don'ts of deep-frying.

This salad can be made with raw fava beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

The next time you're serving a salad, add some herbs. Think of them as you would any other green; toss handfuls of dill, mint, basil, and more into peppery leaves like arugula, mizuna, or mustard greens, all of which are assertive enough to allow the herbal notes to shine without overpowering the dish. Top it all off with grilled steak, pork, or chicken, and you've got a perfect summer supper.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

"Battering and frying green beans makes them addictive, obviously!" —Sue Li, recipe developer

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

We love the way this recipe revamps a standard BLT.

The secret to this dish is the crunchy and creamy deep-fried avocado.

"As a kid, I loved frenched green beans drenched in butter! Here, in a creamy raw slaw atop barely hardboiled eggs, they're all grown up." —Allie Lewis Clapp, food editor

Scoop up this vibrant condiment with wedges of warm pita.

Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.