This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. (Photo: Andrew Scrivani for The New York Times)

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. (Photo: Andrew Scrivani for The New York Times)

The German-style potato salad doesn’t contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It’s best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving. (Photo: Andrew Scrivani for The New York Times)

The German-style potato salad doesn’t contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It’s best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving. (Photo: Andrew Scrivani for The New York Times)

A great way to use up the cucumbers, tomatoes, and cilantro bursting from your garden. Just 274 calories.

A great way to use up the cucumbers, tomatoes, and cilantro bursting from your garden. Just 274 calories.

This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish For the maximum visual impact, use both golden and red beets

This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish For the maximum visual impact, use both golden and red beets

This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

The key to roasting all kinds of vegetables is to know the right temperature for cooking them Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini Then simply toss your vegetables with oil and season with salt and pepper before roasting

The key to roasting all kinds of vegetables is to know the right temperature for cooking them Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini Then simply toss your vegetables with oil and season with salt and pepper before roasting

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels. (Photo: Carol Sachs for The New York Times)

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels. (Photo: Carol Sachs for The New York Times)

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