E.L.T. (Egg, Lettuce, and Tomato Sandwich)

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.

Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.