Gluten Free

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

Use this stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.

You can prepare the blueberry sauce and the lemony yogurt up to 2 days ahead, and refrigerate both in airtight containers. To serve, simply spoon the layers into juice glasses and garnish.

The yogurt in this traditional Indian mixture tenderizes what you’re marinating. Try grilling the meat or fish to add a smoky flavor.

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

This goes remarkably well with steak.

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

Serve with grilled pork or fish, such as red snapper or striped bass.

Serve with grilled shrimp, fish, or pork.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas and crab cakes.

This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.