When the snappy, vibrant green fades to a dull pastel, things get really interesting. 

Spaghetti alle vongole gets a sassy spin from preserved lemon paste, scallions, and mint.

The technique behind Spanish escalivada can also transform your carrots, potatoes, and heads of cabbage into tender, smoky masterpieces of the firebox.

Little Debbie’s best item (sorry, Zebra Cakes) is worth re-creating—and, dare we say, improving—at home.

The Roman dream team of egg yolks, pecorino, and pancetta are here to gussy up your next head of romaine.

Fill, flop, and fold your way to calzone fluency.

Caramelized and coffee-infused, eggplant makes a perfectly sticky topping for olive oil cake.

Pea shoots are great raw, but they’re even better with a light char and a drizzle of cool, creamy dressing.

The tiny pasta shape may have entered the mainstream as a ’90s pasta salad ingredient, but it’s coming into its own exciting identity, starring in jollof, paella, and even cacio e pepe.

For potatoes that are creamy on the inside and perfectly crisp on the outside, this handy baking tool is all you need.

In praise of oven ribs, the more-practical, year-round answer to pit smoke.

Amp up your pickle brine with mustard powder and turmeric.

An overnight marinade in oil and vinegar can go a long way.

A few of these tiny birds can add unmatched flavor to a pot of rice.

Carolina Gold rice adds a soft, floral taste to this creamy, jiggly dessert.

With a new generation of backyard gear, easy access to better ingredients, and plenty of innovation in the air, there’s never been a better time to get serious about making pizza.

For the sweetest, greenest cabbage, break out the steamer.

Pair it with urfa chiles, brush it on pork chops, and glaze your squash with it.

Look beyond the IHOP menu to a world of sourdough riffs, alternate grains, and vegetable add-ins.

Butter, hot sauce, and a trick from an Italian cookbook legend. Your wings will thank you.

Learning a new knife cut is well worth it for this avocado and Cara Cara salad.