Saute

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Tamarind juice concentrate helps gives this riff on the popular Thai stir-fry its tangy flavor.

An exciting twist on green beans, this dish features an easy sauce made with vanilla, white wine and butter.

Recently, I have become a bit of a chicken thigh person, finding the meat moister and more succulent than the ubiquitous chicken breast. The addition of harissa, the spicy, tomato-y Moroccan paste, adds a subtle kick to this "hunter-style" Italian dish, but for those not in love with an extra bit of spice, then tomato purée works beautifully too.

This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

Compound butters are a great way to add flavor in a flash. Try your leftovers slathered on roasted vegetables or a seared steak.

Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.

This Asian-inspired recipe contains ground pork and a velvety peanut sauce (made with the very same peanut butter that you use to make PB&J sandwiches when no one's looking) accentuated with sharp ginger, lime juice, and fresh herbs. Wrapped up in crispy lettuce, these cups can be eaten like tacos.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).