Simple Cooking

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.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Squeeze out as much liquid from the zucchini as possible.

Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

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.

A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.

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

Jeremiah Bacon, The Macintosh, Charleston, SC: "Infused simple syrup rounds out the flavor of cantaloupe for this quick dessert."

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.

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

This drink is named for the Honolulu neighborhood where Town, Chef Kenney's restaurant, is located.

This bright vinaigrette is good for a lot more than just grilled eggplant.

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish "that fresh-from- the-sea flavor." In Oahu, he uses just harvested limu, but hijiki, which is widely available, works well, too.

You can use this simple formula to wake up the Beer-Can Chicken , add another layer of flavor to the Barbecued Chicken , or sass up plenty of things that aren't poultry, like pork, steak, or vegetables.