Root Vegetable

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Ask your butcher for a whole leg, which will include part of the sirloin.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

This decadent, delicious burger, featuring a 6-ounce patty, clothbound cheddar cheese, and the requisite "special sauce," comes from Ralph Lauren's restaurant (yes, that Ralph Lauren) in Chicago.

Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Try this take on a classic Sicilian side with fish or grilled pork.

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.