Root Vegetable

This pretty green soup is creamy, cool, and refreshing. Top each bowl with a flavorful mix of parsley, mint, olive oil, and lemon zest.

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

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.

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Poaching the shrimp with their shells on locks in their flavor.

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.

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.

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.

Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

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.