Healthyish

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.

Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

After testing with lots of other brands, these cookies are best when made with Cup4Cup gluten-free flour.

Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

We didn’t know how much this sauce was missing from our lives until we had it.

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

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.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

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

Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.

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.

You can find long beans, the Rapunzel of green beans, at Asian markets.

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

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?

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

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