Vegetable Stand

Learn to make a refreshing cucumber salad that gets spicy, salty and tangy all at once.

Like many chefs, Eli Sussman enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild to spicy depending on how hot the chiles are. Slideshow: Condiments

Roasted squash won't be a boring side dish on your table anymore. This pretty roasted squash blossom takes Delicata squash to sweet and savory heights.

This sesame-dressed bowl is as cool and crisp as they come.

Get Marinated Tomato Salad with Herbs Recipe from Food Network

Nancy Leson says that if you plant seeds today, fresh radishes will be ready to eat in a month.

Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavor to these Swiss chard tacos.

This is a great picnic salad because you can make it up to 1 hour in advance and it won't wilt. If you are worried about the basil turning brown, you can slice it, wrap it in a damp paper towel then stick that in a resealable plastic bag or wrapped in some plastic wrap. Then toss it into the salad right before serving.

Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.See Recipe »

It seems like some sort of cruel joke to have to buy a full bunch of parsley when you need just a tablespoon or two. But until it's sold by the sprig, here are a handful of new ideas for using up the last of your leafy herb.

You probably have some leftover basil kicking around your refrigerator right now. Here's how to use up leftover basil, from adding it to your lemonade to your ice cream.

These amazing recipes feature shrimp slaw with cilantro-lime vinaigrette and Asian coleslaw with miso-mustard dressing.

You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain), as is or topped with toasted sliced almonds.Plus: More Vegetable Recipes and Tips

The Good News Instead of deep-frying the falafel patties, Nicki Reiss sautés them in a lightly oiled pan. And she serves them with a low-fat yogurt sauce instead of the usual rich sesame-based tahini. More Recipes With Peas

At New York City's Craft, Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot Noir: "It was great to find someone who was excited about creating a house wine." More Risotto Recipes

"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple, by cooking the sweet peas with fresh mint, crushed red pepper and sofrito (an aromatic Italian mix of sautéed minced vegetables, usually used to flavor soups and sauces). More Summer Vegetable Recipes