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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.
Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette
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
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.
Carrot Aguachile with Trout Roe
Claudette Zepeda uses fresh carrot juice as the base for this aguachile, which is complimented by fresh ginger, spicy habanero, and scallions to amp up the flavor of the juice. Thin strips of carrot and cucumber are mixed and topped with salty smoked roe, thinly sliced red onion, and roasted cashews for a dish with deep layers of flavor and complex textures. For a vegan alternative, replace the trout roe with 1 bunch of roasted or grilled carrots.

More Vegetables

Beet Aguachile
Chef Claudette Zepeda loves to experiment with different ingredients in her aguachiles, while still showcasing the dish's fundamental flavors of salt, acid, heat, and a little bit of sugar. For this gorgeous beet aguachile (which the chef nicknames "Vampiro" aguachile, for its deep purple-red color and for its inclusion of black garlic), Zepeda makes a bright, spicy broth out of beet juice. The unique, funky flavor from the black garlic and sweetness from the orange juice help balance the acidity of the lime juice. The beets and the broth can both be made a day ahead, making assembly a snap.
Beets with Chicories, Yogurt, and Sherry Mustard Vinaigrette
Roasting beets with the skins intact is a trick chef Nancy Silverton picked up from the restaurant North Abraxas in Tel Aviv, and uses to great effect in this salad. Roasting the beets with the skins on means you get both the bright, colorful flesh and the crinkled papery skin. Don't skip eating the beet tails, which emerge from the roasting pan crispy and salty. This salad is especially delicious with late summer and fall beets.
Charred Jalapeños and Tomatoes

Hot coals impart a smoky flavor and mellow the jalapeños, while tomatoes soften to juicy sweetness. A wide, flat skewer is the key to preventing the tomatoes and jalapeños from rolling when rotating on the grill. See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making charred jalapeños and tomatoes and other kebabs. This recipe is for one skewer– just enough to provide a side of grilled vegetables as part of a larger meal - but it can easily be multiplied to make more.