Grilling

If it looks good at the market, it will be good in this salad.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.

Be patient: The goal is to char the eggplants beyond recognition.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

The parcooking is essential for a tender result, but the extra effort’s worth it.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.