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Feel free to use cooked bulgur, barley, or couscous instead of quinoa

Chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Steal chef Sean Rembold's restaurant move: Use one ingredient—carrots—two ways.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

When it comes to buying feta, you've got choices. We love the firm texture and sheep's-milk tang of Bulgarian or Greek.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

Chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans. "It adds a bit of acidity, fat, and richness without overpowering the dish," he says. And it makes a strong case for using meat in a supporting role to veggies, not the other way around.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

Effort Level: Plan Ahead While olives come in a diverse range of colors, shapes, and flavors, they all have a common denominator: a salty, tangy brine, that perks up milder ingredients like fish, chicken, and greens. So I challenged myself to find a low-sodium olive substitute for an olive-heavy dish. And I found the answer in pickled beets. Get ready to pucker up.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side. But they're even better paired with one of the three luscious sauces (Yogurt and Sumac Sauce , Smoky Tomato Sauce , or Lemon-Mint Sauce ) and some grilled flatbread or pita.

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.