Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale

This robust salad pulls together a handful of hearty, delicious ingredients: tender roasted potatoes, sweet caramelized shallots, tart marinated shiitake mushrooms, and hefty kale leaves.

Roasted Vegetables

The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!

Charred Eggplant and Tomatoes with Harissa and Mint

Young, firm eggplants are the best for this dish. Cook them just till they char and become tender, any longer and they will turn mushy. After a few seconds, they will absorb all the oil in the pan; they will cook just fine without the need for more.

Easy Sautéed Zucchini, Squash, and Tomatoes With Chilies and Herbs

I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.

Charred Corn and Cherry Tomato Salad With Zucchini and Radishes

An easy salad that combines all the flavors of summer: charred sweet corn and zucchini, bright cherry tomatoes, crunchy radishes, and fresh herbs bound with just a hint of sour cream, lime, and cotija cheese.

Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake

Deeply flavored roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role. Slow-cooking garlic and rosemary infuses olive oil with flavor that fills the entire bowl, while a dusting of our dehydrated olive and miso shake gives it over-the-top savory flavor.

Zucchini "Baba Ghanoush" From 'Plenty More'

As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread.

Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn.

Roast Chicken Dinner Potato Chips With Mushrooms, Lemon, and Thyme

Inspired by the flavors of a roast chicken dinner—the chicken stuffed with cloves of garlic, lemons, and thyme, and served alongside mushrooms and mashed potatoes—these potato chips are meant to evoke the essence of a familiar, comforting meal. Bonus: They're vegan.

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal.