Dairy-Free

For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)

You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.

These wings are hot, sweet, and tangy.

Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.

This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Edward Kim, of Mott St. in Chicago, delivers a final hit of seasoning with this condiment. Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Chicago chef at Mott Street Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle.

Jiyeon Lee’s sauce calls for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.

Find long beans at Asian or specialty grocers.

Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.

You can thank the folks at the Meat Hook in Brooklyn for sharing the secrets of their craft. While making homemade sausage requires effort—and some special equipment—even a novice can achieve pro results. (Watch the step-by-step video for making sausages at home here.) Once you get the hang of it, you can add Spicy Italian Sausage, Green Chorizo, and Boerewors to your repertoire.

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.

Sick of salsa verde? Meet salsa roja.

Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through.

For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.