Nut-Free

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Chicago chef at Mott Street Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.

You can thank the folks at the Meat Hook in Brooklyn for sharing the secrets of their craft. While making homemade sausage requires effort—and some special equipment—even a novice can achieve pro results. (Watch the step-by-step video for making sausages at home here.) Once you get the hang of it, you can add Spicy Italian Sausage, Green Chorizo, and Boerewors to your repertoire.

Sick of salsa verde? Meet salsa roja.

Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.

Grilling the bread dries it out a bit, so it can absorb more dressing.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?

The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

This rendition should be sticky enough to hold together lightly, but with defined grains.

This mixture will bind faster than all-pork versions, so knead less. Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.

We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.

No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.

This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.

This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.

Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.