Vegetable

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.

This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can’'t locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.

Avocado—for dessert?!? Well, it is a fruit, after all.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

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

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

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.

Massaging the greens both softens and seasons them before grilling.

Dorade, red snapper, or black bass fillets all work great in this summery roasted fish dinner.

Literally grilled cheese. We love the squeaky texture and salty bite.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.

Our skewer motto: marinate together, cook separately. Giving each ingredient its own stick ensures the whole meal is grilled to optimal doneness. (Read: no dry chicken because you're still waiting for the onions to soften.)