Gluten-Free

You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.

You might be wondering, Does this really taste good? The answer is yes. Choose a light-bodied, fruity olive oil rather than a heavy, peppery one.

This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.

This silky, aromatic soup is a complete meal in a bowl.

The ginger “bug,” which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it’s rich in microbes. You’ll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape.

Try chef Rene Ortiz’s Ginger-Garlic Tofu with his addictive broccolini. A generous dose of red pepper flakes, a good hunk of butter, and a big squeeze of lemon transform them. “The fat, the butter, the acid,” says Ortiz, chef at Sway, Austin: “It makes you want to keep going back for more.”

At farmers’ markets, look for Golden Bantam or Silver Queen varieties to make this tarragon creamed corn recipe.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Feel free to play with different herbs in the chimichurri recipe—that’s what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: “When we were younger, our mom would buy lots of herbs, but she’d never use them,” says Michael. “So we’d just blend them with garlic, oil, and vinegar.”

At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.

Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

This red sauce recipe comes together simply—roasted red peppers, garlic, almonds. Then toss it into pasta, spread it on sandwiches, serve on crusty bread as a party appetizers, or make up your own genius combination and let us know in the comments.

We developed this thick, garlicky yogurt sauce sprinkled with tart sumac to pair with eggplants that had been roasted directly on a bed of hot coals. They get so smoky and silky, that this cold, creamy sauce paired perfectly—especially when served with grilled naan. That said, you can use it on just about anything. Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.