Gluten-Free

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Avocado—for dessert?!? Well, it is a fruit, after all.

The only way to perfect cantaloupe jelly? Just add sparkling wine!

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.

Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor.

There's no need to make homemade ice cream when blueberry jam ups the flavor and the presentation.

Massaging the greens both softens and seasons them before grilling.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

When late-season and bruised tomatoes show up at the market, stock up.

This clever pour-over dessert proves that, yes, it will affogato.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

Try this delicious variation on the traditional vanilla-and-espresso dessert.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.