Easy

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

This is weeknight cooking at its best.

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake Recipe.

A cooling and crunchy green version of the typical tomato-based salsa.

Honey can be slow to dissolve, so be sure to shake this one plenty.

“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

Attention: This is not a smoothie, but you can have it for breakfast if you want.

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

When we walk through the door and need to eat RIGHT NOW, these are the dinners that never let us down.

This 30-minute larb is crunchy, salty, spicy, and everything we want to eat tonight.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.