Gluten-Free

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Say it with us: No more squishy, bland summer squash!

Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.

Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.

No more excuses for store-bought salad dressing.

The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.