Gluten Free

Rich in protein, essential fatty acids and fiber, chia seeds are harvested from Salvia hispanica, a herbaceous plant native to central Mexico that was as an important food source of the Mayans and Aztecs.

Lemon makes a tart, grown-up jelly, infused here with basil for an herbal aroma that sets off the summer sweetness. (Leave out the basil if you just want simple lemonade jelly.) One lemon tip, which I picked up from the Jellymongers themselves, Bompas & Parr (two young jelly-obsessed Brits who have filled rooms with alcoholic mists and created models of architectural monuments out of fruit gelatin): Adding a bit of orange juice turns otherwise pale lemon jelly into exactly the bright yellow you would expect from its tart, sunny taste.

This yogurt mousse is an exercise in nostalgia for me, evocative of two different memories. The first is recent: cold lassi spiked with cardamom, a favorite drink at Indian restaurants. The musky flavor of cardamom just plays well with the tangy, refreshing taste of yogurt. And so does honey, which brings me to my second memory. My mother often served me and my siblings big bowls of plain yogurt with honey swirled in—it was a favorite summer lunch. I remember how the honey laced the yogurt in thick ropes of sweetness. This is a plain yet comforting dish, the two flavors marrying perfectly. I bring these three tastes together here in this dish, and finish it all off with fresh summer apricots. Top the finished mousse with apricot slices, or get fancy and pipe the chilled, set mousse into apricot halves and garnish with mint.

I prefer caramel that flirts on the edge of burnt, especially in this rice pudding, which is inspired by classic Italian risotto. Here, cooked until it's very dark, with a smoky, bitter edge, the caramel balances the milky sweetness of the rice. This is also an unusual pudding in that it forgoes much of the milkiness of the other grain puddings in this chapter. I cook the rice in water, with just a little milk. The liquid is gradually evaporated when the rice is mixed with the caramel, leaving an intensely flavored sauce. This is very rich pudding, but that quality comes almost entirely from the caramel itself—not the dairy.

A simple, quick-cooking dish of scallops basted in nutty brown butter and brightened with a squeeze of fresh lemon.

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."—Dawn Perry, senior food editor

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

"I totally ripped this off from my mom." —Allie Lewis Clapp, food editor

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa

Chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Steal chef Sean Rembold's restaurant move: Use one ingredient—carrots—two ways.

Double the peppery butter and keep it refrigerated for the next time you're making steak—we guarantee you'll want it.