We stuff mackerel whole and roast them directly on a baking sheet for the best flavor and texture. Baked Stuffed Mackerel with Red Pepper and
We quickly blanch jarred grape leaves so they are easier to roll around the fish and are softer to eat. Broiled Grape Leaf–Wrapped Grouper SERVES
Mayonnaise helps the lemony coating adhere to the bluefish fillets and a little sugar speeds up the browning. Broiled Bluefish with Preserved Lemon and Zhoug
For caramelized exteriors and creamy interiors, we roast sliced celery root at a high temperature on a low oven rack. Roasted Celery Root with Yogurt
Starting cauliflower in a cold covered skillet allows the florets to gradually steam in their own moisture. Skillet-Roasted Cauliflower SERVES 4 to 6 FAST VEG
Blanching broccoli rabe and then sautéing it gives this robust green well-rounded flavor. Broccoli Rabe with Garlic and Red Pepper Flakes SERVES 4 FAST VEG
Gently simmering a bright mix of spring vegetables amplifies their fresh flavors. Braised Asparagus, Peas, and Radishes with Tarragon SERVES 4 to 6 FAST VEG
Deeply browning asparagus on just one side gives it great flavor while maintaining its crisp texture. Pan-Roasted Asparagus with Cherry Tomatoes and Kalamata Olives SERVES
Roasting fresh artichokes in a covered dish steams them to tenderness while concentrating their flavor. Roasted Artichokes with Lemon Vinaigrette SERVES 4 VEG WHY THIS
In Italy, pesto acts as a versatile condiment, dressing up a simple plate of pasta or adorning a piece of simply prepared fish, chicken, or