Gluten-Free

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

Save any leftovers and tuck them into sandwiches or fish tacos.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

A swirl of orange marmalade adds a welcome bittersweet note to vanilla ice cream.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

Preserve summer's golden ears of corn by pickling it in a spicy brine.

The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

This steak pairs well with grilled corn or a crunchy salad.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Applying the rub to the chicken ahead of time infuses it with flavor.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.