Vegan

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.