Vegetable

Peperonata is an Italian mixture of stewed sweet peppers, tomatoes, onions, and garlic. In this dish, the peperonata is combined with classic Provençal ingredients to make a flavorful topping for toast.

This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.

Tangy homemade pickles and onions bring intense flavor and satisfying heft to these sandwiches. However, you can omit step 1 and use jarred pickles; just do keep in mind that these may increase your sodium intake.

You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.

We topped these burgers with smoked Cheddar cheese, but you can use another type of cheese, or omit it entirely. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

You’ll need to make these onions at least 1 week in advance.

Thai chiles are small, fresh red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute 1 fresh serrano chile. The flavors of Southeast Asia were the inspiration for these lean burgers, which are wrapped, Vietnamese-style, in lettuce.

Use half of this recipe in the burgers and half for the grilled tomato sauce.

Remade as a club, the lobster roll trades its usual bun for brioche and takes on the customary bacon, lettuce, and tomato.

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.