Healthyish

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.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

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

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

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

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Novice bakers, this one’s for you.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

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

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

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

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

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

Stir well before each serving. It’s natural for the ginger to settle to the bottom.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

This caponata uses a technique called a "cold fry." Instead of frying the vegetables in preheated, hot oil, you combine the vegetables and room temperature oil in a pot and heat them up together. The benefit of this method is that you use less oil than you would normally use when you "hot fry" and there is very little splatter because the food and oil are always at the same temperature. And, like "hot frying," you still get a golden crispy exterior and soft, creamy interior but with no mess.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.