Vegetable

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.

Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.

Salting and squeezing the radishes seasons and crisps them.

This ribbon salad is evidence that you need a mandoline in your life. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving.

Juicy, jewel-toned, peak tomatoes need little meddling: Thick slices of toasted country bread spread with a garlic-mayo schmear and sprinkling of sesame, chives, and lemon zest add just enough interest.

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.

Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well 
with any grilled meat or fish.

The shrimp cooks in minutes, so while it’s marinating, set out a platter of lettuce cups, mint sprigs, chopped peanuts, sliced cucumbers, and the reserved sauce.

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Top grilled strip steaks with charred shishito and mini bell peppers for a sweet, smoky, occasionally spicy summer dinner.