Vegetable

If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

Choose the best-quality fish for this simple ceviche.

"Anytime you grill or pan-fry fish," O'Connell says, "it's essential to thoroughly dry it before adding your fat."

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

Okay, fine, you've never heard of baobab—but that's about to change. (Remember when no one knew how to pronounce quinoa?) You'll find the powder from the tangy superfruit stocked at the health food store.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

No need to buy preflavored vodka; we got great results making our own.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!

At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their "always the bridesmaid" status once and for all.