Gluten Free

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.

Skillet smoking is a chef's trick that's easy to do at home.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

Splitting lobsters in half makes them easier to grill—and eat.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

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

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

A dressing of only vinegar and chili oil ties this salad together.