Dairy-Free

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.

The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.

These cookies are both vegan and gluten-free, but you’d never know it. You can find most of these ingredients in health food stores, well-stocked specialty grocers, and online.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The steak can be marinated a day in advance—in fact, it gets better.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.