Vegan

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire.

This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.

A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.

Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness.

Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork. But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match.

If your grill is already fired up, why not give it a quick brushing and throw dessert on there, too? A balanced tropical marinade brings depth to caramelized pineapple.

Because of its shape, orzo can do nearly anything rice can do, and if you're a pasta lover, you might say orzo does it better.

This recipe was a winner in the 2001 Plains Peanut Festival Recipe Contest in Plains, Georgia and appears here courtesy of the The Peanut Institute. It was also reprinted in Nancy Clark's Sports Nutrition Guidebook. Clark writes: This prizewinning recipe offers a yummy alternative to commercial energy bars. These homemade bars are perfect for when you are hiking or biking, as well as for a satisfying afternoon snack. They are relatively high in fat, but it's healthful fat from peanuts and sunflower seeds. For variety, make this recipe with cashews and cashew butter and add a variety of dried fruits (cranberries, cherries, and dates).

Cooking Method: Direct Heat Suggested Supplies: 4 Bamboo Skewers Barbecuing gets a bad rap sometimes as being the domain of fatty meats and high-calorie sauces, but the truth of the matter is that smoking and grilling don't add fat to a dish, only flavor. With the right ingredients the outdoor cooker can be the focus of cooking for a healthy diet. These charcoal-grilled fruit skewers, with their spicy flair, make eating fruit exciting. It's a versatile dessert or side dish recipe that can be made with any number of fruit combinations. Pair it with grilled chicken and enjoy a guilt-free meal.

Perfect barbecue sauce? That sounds pretty arrogant. With all the brands and homemade recipes out in the world, can one really be that good? Well, put it this way: If you can get a bunch of vinegar-loving good ol' boys from North Carolina to go gaga over a sauce, then I think it has some validity. Now, Virginia Pruitt, of Bonner Springs, Kansas, is way too modest to proclaim this sauce much beyond just "good." This is a family recipe that has roots in several states, with a little experimentation over 50 years. Ms. Pruitt got the recipe from her aunt-in-law, Ruth Reed, who lives in Denver. The original version came from Ruth's mother, who was reared in Kentucky. The sauce is a great blend of sweet, tart, tang, and clingability. I have tried it on ribs, brisket, smoked pork butt, and grilled chicken with fabulous results. IF you want a one-stop barbecue sauce, this may be the one.

If you can smoke bake a casserole, then you can also smoke roast. Smoke-roasted root vegetables take on smoke flavor at a higher temperature, generally around 350°F. If you like roasted vegetables in the oven, you'll love these. As an alternative method, you can also partially slow smoke vegetables, then transfer them indoors to your oven to finish roasting and crisping at a higher temperature. Substitute other root vegetables, such as parsnips, beets, turnips, and rutabagas, if you like. This recipe works well in a gas grill, too.

Use gas or hardwood charcoal when grilling fruits. Fruits absorb too much smoke flavor when grilled over wood or briquets. The trick to grilling fruit is to use fruits that are ripe but not overripe or too soft, then brush them with a glaze to bring out the sweetness. Turbinado is a natural, unrefined sugar; you can find that and cane syrup (a thick, sweet syrup used in Caribbean and Creole cooking; I use Steen's brand) at specialty markets, some grocery stores, or online. When you're grilling fruit and using a sugary glaze, it's most important to start out with a clean, oiled grill grate so the fruit is less likely to stick or taste of previously grilled foods.

The slight bitterness of the roasted broccolini balances the richness of the duck breast.

A popular kimchi enjoyed in the summer, this dish is a good example of the ying and the yang in Korean cuisine. The coolness of the cucumbers is balanced with the spiciness of the chile powder. Even in the fermentation process, the cucumbers stay nice and crisp. You'll need a 1/2-gallon glass jar to hold the cucumbers.

A little rye flour and a bit of cornmeal give this pizza dough extra flavor°and texture.

Street vendors throughout Mexico's beach towns sell cold fresh fruit served in a plastic bag with bits of ice in it to keep the fruit chilled. This dessert is as take on that, as well as a refreshing end to any meal. Feel free to experiment by pouring a bit of tequila over the ice to create an instant margarita.

This healthy main is cooked completely on the grill and is flavored by a simple, four-ingredient marinade—so there's very little cleanup required. Some grilled rustic bread would be nice alongside. And if you happen to have fig balsamic vinegar, use it in place of regular. It makes an excellent complement to the other flavors.

Use the oil from the artichokes, because it is flavorful and adds punch.