Gluten Free

It's peak peach season, so what better excuse to whip up this lowfat treat? Goes great over warm peach cobbler, too. Just sayin'.

It's low-cal and filling—as in perfect for swimsuit season. I make it a day ahead so the veggies can marinate and the flavor pops.

This melon dessert will help keep you hydrated on scorching days.

Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want.

Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our Homemade Salad Dressing Primer.

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer. Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

Keep this staple in your fridge so you'll have it on hand for nonalcoholic cocktails and, of course, their boozy counterparts.

To make this recipe vegetarian, omit the bacon and add a splash of oil.

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

Applying the rub to the chicken ahead of time infuses it with flavor.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Washington, DC's renowned chef-owner of Citronelle has a special relationship with seafood: He was born in Brittany on the northwest coast of France. Chef Michel Richard has been decorated with nearly every cooking award, including the James Beard award, and he is known for combining fresh California ingredients with traditional French cooking. This recipe, a simplified take on a traditional French bouillabaisse, is sure to satisfy.

Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.

Cooked gently over a low heat, lamb shank becomes meltingly tender—perfect for an elegant, restorative broth.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Throw a pouch filled with clams on the grill when the fire's hot, and enjoy them while you cook the rest of the meal. Timing can vary a bit, depending on the size and stubbornness of the clams and the heat of the fire. You can tell if the shells have opened by feeling the top of the package with tongs or a spatula. If you open the package and see that some clams have not opened, reseal and return to the fire for a few minutes. If there are a few duds that refuse to open after 15 minutes or so, discard them.

This is a great technique if you want to serve a mixture of vegetables, like a stir-fry, with your grilled meat or fish. Start the vegetables 10 to 15 minutes before you grill your main course, so that they can get a head start. Move them to a cooler part of the grill to keep warm once they’re done. Grill baskets of all shapes and sizes are available in grocery stores or cooking shops.