Side

These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish.

With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.

Pair this bespoke ketchup with Grilled Rosemary Chicken .

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

Punch up the classic backyard cookout side with sautéed leeks and mustard seeds.

Candy-stripe beets (also known as Chioggia beets) won't bleed into this yogurt dressing as their red cousins would, so they make this summer slaw beautiful. They're available in better supermarkets and at farmers' markets.

This zucchini-flecked cornbread walks a delicious line between sweet and savory.

Our update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken.

Using a combination of red, white, and yellow carrots will make this slaw even more striking.

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

Adas Polo
This is a delicious, nutritious dish that can be served as a vegetarian meal or accompanied by lamb, chicken or Miniature meatballs. In Shiraz, in southern Iran, it is traditionally cooked without raisins and dates, especially when accompanied by chicken or meat. However, the combination of green lentils, raisins and dates creates a very good vegetarian dish. It is a useful recipe as the ingredients are available all year round. It is not time-consuming to prepare and cook and the result is very rewarding.

Summer colds? Not you! Each serving of this dish delivers all the immunity-boosting vitamin C you need per day.

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

Little Gem, a lettuce that both looks and tastes like a cross between baby romaine and a small head of butter lettuce, can be found at farmers' markets. If unavailable, substitute hearts of romaine.

In Japan today, onigiri are still the go-to food for picnics. It's not surprising that they started being grilled, too, which is what yaki onigiri are—grilled rice balls. Fire crisps up and caramelizes the rice on the outside, creating a delicious crust, which makes them even more irresistible.

Japanese eggplants have thin skins and few seeds, just meaty, flavorful flesh that transforms into tender, creamy textured, fragrant, smoky goodness when grilled. The classic way to enjoy this dish is with just soy sauce or Ponzu and a mound of katsuobushi, dried shaved bonito flakes (a type of tuna). The dressing below is more contemporary but also fantastic. Either way, get your hands on these eggplants and grill them.

Grilled squid—yaki ina—is a fixture of street fairs, shrine festivals, and pushcart vendors. Its phenomenal soy sauce fragrance makes it almost impossible to pass by without wanting one.

Yukari shiso salt is powdered dried purple shiso leaves mixed with salt, a tangy and colorful seasoning. It's often available in Japanese markets, but if you have trouble finding it, substitute another flavored Japanese salt like matcha salt (green tea salt) or furikake, seasoning for rice that comes in many varieties.

We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.

"We make this salad when it's hot on the farm and we're in the mood for something refreshing." —Jenna Clemens, Full Belly Farm, Guinda, CA