Tanya Sichynsky

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

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

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

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

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

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.

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.

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

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

It’s steakhouse night in America — hold the steak.

Capital-E easy vegetarian dinners: miso-mascarpone pasta, sheet-pan japchae and everyday dal.

Keep it easy with an asparagus tart and blueberry crisp, or go all-out with tapas and tangerine flan.

Vegetables with cashew romesco, saucy roasted cauliflower, whipped ricotta and more dishes that will transport you to your favorite small-plates spot.

It can star in a creamy pasta or casserole, or be the understudy to kale in a spring minestrone.

A short stay in the freezer removes just enough moisture to create an impressively crisp exterior and pleasantly spongy interior when roasted.

Dates add their rich, molasses-y flavor to roasted fennel and farro salad, blackened broccoli and a pantry friendly Persian lentil rice.

Eat as if it’s already April: spring minestrone with kale and pasta, crispy rice with dill and runny eggs, and hot and sour seared tofu with snap peas.

Ali Slagle’s new vegan roasted cauliflower and garlic soup turns three ingredients into an exceptionally flavorful dish.

Lemons, limes, grapefruits and oranges bring sunny tang to roasted broccoli rabe with burrata, simple charred carrots and couscous salad with feta.

Cauliflower chaat and gochujang buttered noodles are good, golden single suppers.