Gluten Free

Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

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

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

Toss together just before serving to prevent wilting.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

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.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Find long beans at Asian or specialty grocers.

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

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

Try a Southern California take on this classic French dessert.