Gluten-Free

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.

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.

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

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

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. 

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.

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.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

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

Cupcakes are kid stuff, right? That’s why we chose to use chocolates on the sweet end of the spectrum. If you’re baking for a more mature crowd, sub bittersweet or semisweet instead. This recipe goes well with our Devil's Food cupcakes. Or, head this way for classic cream cheese frosting. 

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.