Vegetarian

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

Rainbow chard is especially pretty pickled, but any variety will work.

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.

Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.

Beer in dessert? When it's a naturally sweet brew, we say pour away.

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.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

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

A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.

Jeremiah Bacon, The Macintosh, Charleston, SC: "Infused simple syrup rounds out the flavor of cantaloupe for this quick dessert."

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it—too much cold air will escape if you do this while the door's hanging open.

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.

Squeeze out as much liquid from the zucchini as possible.

Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."

This bright vinaigrette is good for a lot more than just grilled eggplant.

You can use this simple formula to wake up the Beer-Can Chicken , add another layer of flavor to the Barbecued Chicken , or sass up plenty of things that aren't poultry, like pork, steak, or vegetables.

Serving "green stuff" to kids can be a challenge. But a crunchy salad of bite-size vegetables holds plenty of appeal.