Lunch

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

You'll want to make this recipe part of your summer repertoire; it's the perfect side dish for a barbecue or picnic. It's equally delicious warm, cold, or at room temperature.

Grilled okra, toasted coconut, and a punchy vinaigrette steal the show.

Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.

Green bean salad met a marinated kale salad and after they got married, they had a baby which is this recipe. The longer the raw kale sits in its lemony vinaigrette, the more tender
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.

Five ingredients and five steps will get you to burger heaven. Want to take this summer cook-out staple to the next level? Check out our recipe for the Butcher's Burger, which includes three different cuts of beef. This is part of BA's Best, a collection of our essential recipes.

Look for new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish.

This versatile coconut curry recipe is incredibly easy to make vegetarian (using vegetable stock, omitting the chicken, not using fish sauce, etc.).