Gluten Free

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

If you don't enjoy very rare meat, keep these steaks on the grill until they reach 120°; they'll still be rare, but less aggressively so.

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

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

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

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.

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.

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.

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.

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.

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.

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.

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

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