Gluten-Free

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.

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

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.

This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.

This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.

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

Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.

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

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

“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital 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.

This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.

A lighter, brighter option for all you Caesar salad lovers.

Cherry cola with a kick. Is it wrong to have this for breakfast? Oh, well.

Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.

This light, fresh salad is made even crunchier with a sprinkling of pine nuts.