Gluten Free

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor.

Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.

If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.

If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

This technique for scrambled eggs achieves the best of both over easy and scrambled eggs.

Served with a side of plain jasmine rice, chicken kebat is Burmese home cooking at its simplest.

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

This classic French dish is summer dining at its finest: no utensils required and it pairs very well with chilled rosé.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

Start by roasting your bananas in coconut oil, sugar, and salt until they caramelize. Then, make your vegan ice cream mixture using sugar, cocoa butter, coconut oil, coconut milk, and cashew milk. Combine it with your roasted bananas and add to your ice cream maker. The soft serve delight will be well worth the effort.