Vegetarian

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.

Warming the honey with rose water infuses it with flavor.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

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

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.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

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.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

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