Vegan

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

This will work with any nut you want to use.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.

When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.

For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)

Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.

This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Edward Kim, of Mott St. in Chicago, delivers a final hit of seasoning with this condiment. Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

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.

Jiyeon Lee’s sauce calls for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.

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