Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Traditionally, this recipe calls for Spanish calçots and ńora peppers. Scallions and ancho chiles are good substitutes.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
Grilling imparts a smoky flavor to these delicate spears.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Corn can be grilled in the husk for a "greener" flavor, or shucked for a smokier taste.
This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.
American globe eggplants may be substituted in this recipe—adjust the cooking time and the seasonings according to the size of the fruit.
Simple, fresh, and colorful, this dish highlights the bounty of summer.
Grilling corn takes a little extra effort, but it creates a beautifully complex flavor.
The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party.
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The combination of grilled squash and a cool, creamy aioli flavored with ramps is springtime at its best.
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