Vegetable

Sweet nectarines balance the earthy green peppers in this colorful side.

Briefly blanching whole onions makes them easy to separate and fill.

A salad this simple requires the finest ingredients to make it shine.

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

Drape plastic wrap over the prepared sandwiches until serving. It’ll keep the bread from drying out.

High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

Oil-poach garlic to make confit, which yields tender, sweet cloves and infused oil. Add the cloves to pan sauces, use the oil for drizzling, or purée them both into a dressing.

A healthy, full-flavored side dish that will sell you on an undersung grain.

Using fennel three ways—bulb, fronds, and pollen (or seeds)—adds great depth of flavor to this quick dish.

Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.

Make the filling ahead of time and you'll need only a few minutes to go from shucking to eating.

Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

Use only the best quality wild salmon in this raw preparation.

Miso is a quick way to add deep, rich savory character to your cooking.

A fine choice for a spring menu, although good whenever you can find fresh asparagus, this frittata has an especially nice flavor because the asparagus and leeks are roasted and caramelized before being added. If you like, roast the vegetables a day ahead of time and refrigerate them until ready to use.

Salmon with fresh morels and peas drizzled in cream sauce is a simple seasonal luxury worth indulging in.

A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.

We use a store-bought crust in this tart for ease.

"I use miso as a unique salt. It adds depth to even simple preparations, like this compound butter."

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.