Dairy-Free

This bright vinaigrette is good for a lot more than just grilled eggplant.

This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).

We love using farmers' market heirloom varieties in this tomato salad recipe.

Rainbow chard is especially pretty pickled, but any variety will work.

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

Grill the tomatoes just before you place the eggplants in the coals.

Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.

An at-home version of the whole fish recipe from Brooklyn’s Talde restaurant. 

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.

A club salad is a great way to use grilled chicken leftovers for lunch

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.

You can use this simple formula to wake up chicken, add another layer of flavor to pork or steak, or sass up all kinds of vegetables.

These chicken tacos are made with thighs, which are more flavorful than chicken breasts; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

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

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side.

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.

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly--no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.