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Whether you're allergic to wheat, giving your tummy a rest, or just want to experiment with tasty and nutritious flours, these pancakes belong at your brunch table. They're light, airy, and really perfect for absorbing lots of maple syrup. Unless you have a gluten allergy, you may not have all these flours sitting around. You can play around with this recipe's flouor ratios pretty interchangeably, so if you need to use all corn flour or all quinoa flour that's okay.

Feel free to use leftover rice from last night's takeout. The secret to good fried rice is starting with cold cooked grains.

Garlic, herbs, and potatoes are enclosed in foil packets and grilled.

Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or pork—or use it to fill quesadillas.

If you live near a Chinese market, pick up barbecued or smoked duck there. Otherwise, smoked chicken or turkey from the supermarket (or leftover roast chicken) would be terrific tossed with the noodles. To make it a meal, add a platter of chilled silken tofu. Drizzle the tofu with soy sauce and chili sauce, then top with chopped green onions. Coconut ice cream with fresh berries and lychees would make a nice dessert.

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

While you're at it, double this recipe, then freeze the extra grilled focaccia. (Rewarm the thawed bread right on the rack in a 350°F oven for about 5 minutes.) It's great with soup or salad, or as a snack with drinks.

Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.

Fennel and raisins are a classic combination, and they come together here with rice to make a gratifying side dish. Dried fennel seeds help boost the fresh vegetable's delicate anise flavor, while plump golden raisins thread the rice with sweetness.

These substantial bread twists are loaded with fresh rosemary and thyme, generously brushed with garlic oil, and, after they come out of the oven, rolled in a mixture of Parmigiano-Reggiano and parsley. Don’t be at all surprised if they steal the show.

In another case of less is more, at-their-peak green beans—an old favorite—are paired with a quick vinaigrette that sparkles with a generous amount of minced sweet onion.

With its ample doses of maple syrup, cream, and the freshest berries, this easy, elegant treat will knock apple pie off its pedestal. True to the spirit of Yankee thrift, any leftover berry mixture can be put to good use at tomorrow's breakfast table, as a topping for pancakes.

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

A whole head of roasted garlic lays the foundation for an eggplant spread that's silky and satisfying, while chopped sun-dried tomatoes, fresh parsley, basil, and lemon add a healthy dose of sunshine, brightening its flavor and color. Serve it with thin slices of toasted baguette for a great take on crostini.

Bok choy goes on a Peter Mayle—inspired holiday to Provence in this versatile side dish or, tossed over rice, light back-porch supper.

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.

This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch.

Ready your griddle. These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream.

Scallions are often treated more like a garnish than a vegetable, but they make an excellent side dish when grilled and tossed with a simple vinaigrette.