Vegetarian

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

Red chiles are the best for drying.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.

The key to cooking this yeast-risen, yogurt-enriched Indian flat bread at home is a hot cast iron skillet.

This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Because when you call it a pizzetta, it's totally okay to have an extra slice.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.