Gluten-Free

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Fluke, hake, or cod are all good substitutions for the halibut.

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”

This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.

Soaking the cut raw potatoes in water removes surface starch, which yields crispier fries and prevents them from clumping together as they cook. Make sure to dry them thoroughly so that they don't cause the hot oil to spatter when you add them to the pot.

The flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.