Vegetable

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

"Never met a fritter I didn't like, and I love this one." —Allie Lewis Clapp, food editor

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

The best blue cheese for this is salty but creamy, not too sharp or funky.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.