Dairy-Free

Grilling the bread dries it out a bit, so it can absorb more dressing.

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?

The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

This rendition should be sticky enough to hold together lightly, but with defined grains.

This mixture will bind faster than all-pork versions, so knead less. Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.

Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.

At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.

No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.

This low-heat method is very gentle, lending the salmon a velvety texture.

Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.

What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which make it tailor-made for grilling.

“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.