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The Surprising History of the Corn Cob Holder
From corn-forks to tiny swords to cornscrews, hands-on inventors have tried it all.
Grilled Corn Salad With Coconut-Peanut Chaat
Make sure you grill corn for this salad before summer ends. It combines sweet, lightly charred fresh corn with a topping that stars ingredients including flaked coconut, curry leaves, and peanuts. It's a side dish or main that's bursting with flavor and texture — salty, nutty, crunchy, juicy, sweet, savory, and crisp. The chaat can be made in advance and stored at room temperature for up to one week, so it makes day-of prep easy. Just prep the scallions, grill the corn, and toss everything together.
Roasted Hot Honey Sweet Potato Salad
Rating: Unrated 1
This sweet potato salad makes a colorful, satisfying side dish. Seasoning the potatoes with smoked paprika creates a sweet and savory balance while the hot honey dressing adds a touch of tangy heat. Homemade pickled red onions, crunchy toasted pecans, and fresh parsley round the dish out. Leftover pickled onions can be used in tacos, sandwiches, or wraps.
Crispy Salt-and-Pepper Air Fryer Tofu with Asparagus
This quick meal features tofu that's crispy around the edges and tender on the inside, coated in a sweet and salty marinade including soy sauce, light brown sugar, and ground Szechuan peppercorns. The perfect partner? Garlicky asparagus, which also gets flavor from Chinese five spice and toasted sesame oil. Shaking the tofu in a resealable container with the soy sauce mixture is the best way to ensure that it's evenly coated; reserving some of the mixture for drizzling on the finished dish adds a double-dose of flavor. Any leftover asparagus and tofu can be reheated in the air fryer.
Socca with Zucchini and Olives
Socca, also called farinata in Liguria, is a tender pancake made from chickpea flour. Unlike the versions in Nice, which are cooked in copper pans, this one is baked in a cast-iron skillet before it is topped with a summery marinated squash salad. Preheating the cast-iron skillet in a 450°F oven yields a socca that is both crisp and tender.
Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette
Tossing broccoli pieces with oil, salt, and pimentón (Spanish paprika), then roasting them on a preheated baking sheet in a super-hot oven coaxes out the vegetable's sweet side as the florets crisp and the stems turn meaty and tender. A punchy pickled pepper vinaigrette and shavings of Parmesan cheese transform the roasted broccoli into a satisfying and substantial side dish, delicious spooned over steamed whole grains, or served alongside a juicy steak.

More Vegetables

Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette
Rating: Unrated 1
Molly Stevens' panzanella uses grilled sweet peppers and onions in place of tomatoes as the centerpiece of this dinner salad. The charred vegetables are tossed with cubes of grilled bread, drizzled with a peperoncini vinaigrette, and topped with creamy feta and crisp slices of peperoncini, which add pops of flavor and contrasting texture. This is a highly adaptable salad; try incorporating your favorite sweet or hot peppers and grilling other vegetables, such as squash and eggplant planks, alongside the peppers, if you like.
Refrigerator Pickled Peppers
Rating: Unrated 1
It's fun and easy to make your own pickled peppers. Part of the fun is choosing whatever variety of pepper you want: sweet, spicy, or a mix of the two. The easy part? All you need to do is put sliced peppers in a jar, pour a vinegar mixture over them, cover, and refrigerate. By layering the pepper slices into the jar first and then pouring the hot pickling brine over top, you use only enough liquid to submerge the slices and end up with a jar packed to the brim with delicious pickled peppers. Boiling the vinegar mixture not only dissolves the sugar, the heat slightly softens the peppers, mellows their burn and jumpstarts the pickling process. Use these crisp-tender and acidic peppers to add flavor to Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette, and pile them onto sandwiches, tacos, or anywhere you want a bit of sweet piquancy and crunch. Don't throw away the pepper-infused vinegar left in the jar. Use it to amp up salad dressings, cocktails, potato salad or drizzle it over braised greens. With endless options, this recipe is the perfect excuse to hit the farmers' market and explore new varieties of colorful peppers.
Summer Squash and Shrimp Fricassee
Rating: 5 stars 4

"Once the summer starts, there are inevitably big baskets of zucchini and yellow squash that we just don't know what to do with," says Oxford, Mississippi-based chef Vishwesh Bhatt. "This fricassee is a terrific place to use them. It's really light, it's really quick, and it's really easy to cook a big batch of it, making it an ideal centerpiece for summer gatherings." Fricassee is a cross between a quick sauté and a stew. This recipe calls for a habanero chile, which can be very hot but has beautiful floral notes that you can't replicate with other peppers. If you take care to remove the seeds, the heat will be more manageable. "This recipe is inspired by a dish my friend Nina Compton served us for dinner one night at her restaurant, Compere Lapin," Bhatt says. It's a great one to reach for in summer, but because good quality frozen shrimp and yellow squashes can be found year-round in grocery stores, this dish can be thrown together almost any time of the year.