Gluten Free

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.

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.

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.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don't shred when it's time to grill them.

Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too.

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.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

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

These tomatoes are doused in a mixture of balsamic vinegar, brown sugar, Worcestershire, and garlic before going into the oven. The results are melt-in-your-mouth tomatoes with flavors reminiscent of homemade ketchup. Use it in Charred Romaine Greek Salad With Quinoa-Crusted Feta .

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.

Spatchcocking (or splitting and flattening) this Italian-flavored chicken before grilling helps it cook more quickly and evenly.

Step aside pancakes; butter and maple syrup is a combination worthy of the ripest grilled summer fruits. Can't find apricots? Try this recipe with peaches or plums for a fantastic ice cream topping.

You could bake this hunk of meat in an oven, but you'd be missing out on all that smoky flavor you'd be getting from the grill.

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

Invite the gang to make their own lettuce wraps with fall-apart tender pork, rice, and pickled radishes and carrots.