Gluten-Free

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

Skillet smoking is a chef’s trick that’s easy to do at home.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

If you’re camping, make this your night one dinner, when the fish is freshest.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

Grab a party hat; these cherries are having a jubilee.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

A peppy cherry dressing is a natural pairing for pork.

Poaching the shrimp with their shells on locks in their flavor.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.