Vegetarian

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead. Use this mayonnaise for our Ultimate BLT.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Because would it really be a barbecue without grilled corn?

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

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

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.

Massaging the greens both softens and seasons them before grilling.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

This clever pour-over dessert proves that, yes, it will affogato.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

White miso is the mildest and sweetest type, which is why it’s called for in this quantity.

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.