Tanya Sichynsky

Whole dried chiles, crushed chile flakes and spicy pastes get to work in chilaquiles, arrabbiata sauce and gochujang-glazed eggplant.

Recipes for when you have lots of chickpeas (brown-butter chickpeas, chana masala) or just a little (taverna salad).

Grilled halloumi and zucchini with salsa verde if you’re the cookout grill master, charred bok choy and cannellinis if you’re a salad-toting guest.

Build a sauce library — rich peanut sauce, herby cilantro-mint chutney, lemon-caper dressing — and return to it all week for salads, grain bowls and other easy dinners.

Stir into one-pot rice and beans, tuck into enchiladas, pile up with caramelized plantains and drape over cheese grits.

Zucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Tomato! Cheddar! Toasts!

Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.

Ali Slagle has three new vegetarian recipes that center on sweet, juicy cherry tomatoes.

Eggplant croquettes, Bolognese, adobo and pretty much everything you could want for aubergine season.

Sometimes the Best Restaurant Is Inside the Grocery Store