Gluten Free

Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad that takes advantage of the first fruits of the spring garden. Use a mild honey, like clover or wildflower. —Chef Sam

Lentils, rice, olive oil, and onions—this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there—each country, possibly even each family, seems to have its own version. The one I like best is adapted from Claudia Roden's Book of Jewish Food. The crispy onion topping is the best part, so go ahead and make a lot. NOTE: Lentils, like all dried beans, vary in their cooking time depending on several factors, including age. Yours may take longer to become tender, but they shouldn't take much more than an hour. Hard water can also affect the cooking time—if your water is hard, use bottled water.

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This recipe is designed for rotisseries that don't sit directly over the flames. If your rotisserie does sit over the flames (or if you don't have a rotisserie), use the indirect grilling method described in the note below.

"From the Lord Commander's own table," Bowen Marsh told them. There were salads of spinach and chickpeas and turnip greens, and afterwards bowls of iced blueberries and sweet cream. —A Game of Thrones Medieval Crème Bastard
This recipe produces an addictive cream sauce that is simple to make and not too sweet, complementing the natural sweetness of the berries. As a treat on the Wall, where Jon Snow makes his home, we thought it particularly fitting that the recipe is called Crème Bastard. Bastard is an early form of the word custard, and has no connection with one's parentage when used in a culinary context. Take þe whyte of Eyroun a grete hepe, & putte it on a panne ful of Mylke, & let yt boyle; þen sesyn it so with Salt an hony a lytel; þen lat hit kele, & draw it þorw a straynoure, an take fayre Cowe mylke an draw yt with-all, & seson it with Sugre... —Two Fifteenth-Century Cookery Books

After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything.

Sausage-wrapped "Scotch" eggs are a tasty and interesting dish when breaded and fried in the traditional manner, but cooking them on the smoker makes a very special treat. The homemade sausage gets a nice crust on the outside and, if you get it cooked just right, the egg yolk will have a little bit of ooze on the inside. Just make sure to seal the sausage all the way around the egg before smoking. I like to serve these as an appetizer, but they are also fine as a nice smoked addition to a lunch salad.

In this unusual pairing, the string beans and baby arugula work wonders for each other. Wilting the arugula with the hot, garlicky grilled beans is a nice trick for bringing the two together. While you can use regular arugula if you must, baby arugula is far milder in flavor, so try to find it if you can.

Nothing puts a smile on people's faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.

Can't find Arctic char? Salmon works just as well. Opt for green (aka French) lentils, which hold their shape better when tossed into a salad.

Mild mahi Mahi takes on the flavors of our zesty marinade.

Editor's note: Use this Peanut Brittle to make Bi-Rite's Malted Vanilla Ice Cream with Peanut Brittle and Milk Chocolate Pieces. Cooling Time: 1 hour
Shelf Life: Up to 2 weeks Peanut brittle is truly an indispensible ingredient for us at Bi-Rite Creamery. We break it into large pieces and sell it as candy around the holidays, but we also chop it finely and use it year round in ice cream and buttercream frostings. It can be used to add a little extra sweetness and crunch to just about any baking recipe. It is important to use raw peanuts in this recipe; toasted nuts will overcook during the candymaking process.

This authentic taqueria-style guac brings the classic dip back to the basics: avocado, lime, cilantro, salt, and—surprise—just a little bit of water to smooth things out.

The keys to this dish? Use as many types of squash as you can, and heat the oil in the skillet until it's almost smoking.

A quick Dijon-herb mixture serves as both a marinade for the grilled pork and a tart dressing for the bean salad.

Wear gloves when making this searingly hot sauce.