Root Vegetable

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

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.

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.

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

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.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.

This classic Polish soup is the ultimate in summer refreshment.

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

When late-season and bruised tomatoes show up at the market, stock up.

No vodka is needed for this spin on the classic pasta dish.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.