Easy

Warming the honey with rose water infuses it with flavor.

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.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

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

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

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.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider.

For best flavor in this gin and juice-based cocktail, head to the farmers' market for peak-season fruit. Freeze pineapple in a single layer on a parchment-lined rimmed baking sheet until solid.

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.

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.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

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.

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.

Use any cooked grain or other small pasta for this bittersweet number.

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.

For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.