Easy

Grilling the bread dries it out a bit, so it can absorb more dressing.

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Moscow Mules are usually made with bottled ginger beer, but nothing compares to the aromatic heat from the real thing.

The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak.

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

This rendition should be sticky enough to hold together lightly, but with defined grains.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

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 green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

This is an example of a house cocktail with three key elements: accessible main ingredients (rye and lemon), something homemade (ginger syrup), and something a little obscure (Averna amaro).

Easily doubled (or halved), this bar staple can be made ahead for your next party, or keep on hand for any impromptu cocktail moment.

At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.

No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.

Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.

What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which make it tailor-made for grilling.

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.