Gluten-Free

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Combined with coconut milk, it’s the base for your next Thai curry.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

This looks harder to make than it is, which is the whole point.

Slice these and mix with cured meats for a fresher take on antipasto salad.

Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

A made-from-scratch superfood version of ordinary fruit yogurt (which you will likely never want to buy again!).

Also delicious with frozen strawberries or mangoes instead of the pineapple, and with orange juice or any other nut milk for the liquid.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

This hoisin BBQ sauce, along with ginger-scallion relish and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

This paprika honey mustard, along with Canadian bacon and pineapple relish, helps make up the Hawaiian Dog.

This recipe is such a basic go-to, you can use it on just about anything, from salads to sandwiches, buffalo wings to buffalo hot dogs, and so much more.

This celery slaw, along with blue cheese dressing, crumbled blue cheese, and hot sauce, helps make up the Buffalo Dog.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

An egg white is the secret ingredient that helps this savory granola form crunchy clusters. Use these spiced seeds to top our Grilled Brined Vegetables.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead. Use this mayonnaise for our Ultimate BLT.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Because would it really be a barbecue without grilled corn?

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.