I believe in the power of a good pickle. Toss baby greens with a bit of crumbled cheese and a slices of pickled beet and call it dinner. Drizzle olive oil over pickled cauliflower and it becomes a quick appetizer for guests. Nuzzle a couple of dilly beans alongside your hot dog instead of relish for a crunchy pucker. Truly, there isn't much that a pickle can't do to jazz up or round out a meal. More

If your CSA box is anything like the ones I'm hearing about here in Seattle, lately you're getting up close and personal with dandelion greens. Maybe you've found yourself doing some Googling to try and figure out something tasty to make. Maybe you've just been throwing together simple, slightly bitter green salads. The truth is: there's a whole wonderful world of recipe inspiration out there when it comes to dandelion greens! More

Summertime is the bonanza, the gold rush, the shining pot at the end of the rainbow for vegetable-lovers. Maybe you're already looking forward to a bumper crop of zucchini or an extra paper bag full of sweet corn. Here are 20 recipes, ripe with ideas for summer vegetables, from French-style zucchini breakfast cake, to simple braised eggplant and tomatoes, to an Indian-inspired cucumber salad with sour cream and mustard seeds. There's a three-cheese tomato tart, and a corn and zucchini salad with chives. More

Q: This leafy green was labeled "Red Leaves" at my grocery. There are no other identifying markings except the name of the farm (Felix Chac Chuo Farms), and Google just comes up with a Faulkner story and pictures of Japanese maple trees. What is this weird green and what can I do with it?

Sent by Emily More

There's nothing wrong with a good hunk of onion in a salad: it's crunchy, and filled with pungent flavor. However, when that strong flavor takes over the dish, not to mention the next few hours of the victim's mouth, that's when one starts to push those crisp onion slices off to the side of the plate. But there's a great way to have your onion and eat it too! More

Forget romaine. Kale—with its chewy texture, earthy, green flavor, and superfood nutrition profile—is a fantastic base in raw salads. Many of us here at The Kitchn have been known to, ahem, obsess a little over these salads at one time or another, making a raw kale salad as much of a daily routine as our morning cup of coffee. If you're new to raw kale salads, massage the kale first, then jump in and enjoy! More

If you've been following The Kitchn this week, you know we've been elbow-deep in all things grilled: grilled hamburgers, grilled salmon, grilled oysters. But lest we forget, meat and seafood are not the only foods that benefit from a little searing heat. Vegetables—all kinds!—are fantastic on the grill. From artichokes to zucchini, here are 24 grilled vegetable recipes that'll have you firing up the grill just for them: More

I attribute my early-in-life distaste for asparagus to my grandmother's habitual over-cooking of all things green, but now I love to eat it raw and flash-cooked. And now is the time.

Last week I wrote about rhubarb bursting forth from the garden. Next in line in spring's parade of gifts is asparagus. When it comes, it really comes. Bundles of it give a new fresh texture to the market, their tight little cone heads poking up into the sun.

Since we're talking about grilling this week on The Kitchn, I wanted to share a recipe from my last book, Good Food to Share. It's a lightning-fast way to cook asparagus with fire, bringing out the best of this spring vegetable. More

If you are a fan of roasted kale leaves in the winter, it's time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple. More

Truffles! What else on this earth is hunted morning, noon and night in lush forests by men, women, children and dogs with the tenacity of Holy Grail seekers? I'd venture to say not a thing. Join me and the father-son team, Luciano and Christiano Savini, as we romp through the forests of Tuscany in search of this rare, precious, and mysterious fungus. (Oh, did I mention these two were the ones who received the Guinness Book of Records award for largest truffle ever found?) More