Gluten-Free

Cooking whole ears of corn in the dying embers of a charcoal fire produces some sweeter bites and others that are more charred. Plus, it’s wonderfully efficient.

This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.

The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.

Truly ripe tomatoes don't need much.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. 

Do you hate dry chicken with a vengeance? You're going to love this pan sauce, which makes each bite 100 percent juicier.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.

For this smashed potatoes recipe, we like red skin potatoes for their creamy flesh and tender texture.

Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.