Vegan

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

Toss together just before serving to prevent wilting.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

This dish is simple, unforgettable, and bound to please hot-sauce addicts.

Pick firm, bright-green celery stalks with lots of leaves.

When the raw slices are baked, they will shrink considerably, so use large beets.

Keep the husk on for perfectly steamed kernels. Grill it naked for sweeter nuggets.

These potatoes are typically roasted in a blazing wood-fired oven, but you can still get crispy, craggy edges in a home oven.

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.

Use this multipurpose seasoning salt for all your summer grilling

Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store.

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.