Cedric Angeles

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

We won't lie: the poppy seed dressing and the burrata are the best part about this grilled beets recipe.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.

This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.