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Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

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.

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

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.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

This resilient dough is easy to roll very thin; baking the flatbreads at the bottom of the oven maximizes their crispiness.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

With a mason jar and vinegar, ramp season lasts a little longer.