Gluten-Free
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Roasted Cauliflower With Lemon Brown Butter
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.
Warm Rice Salad With Smoked Duck
Smoky Cheese Grits with Summer Succotash
This recipe, adapted from “Sara Moulton’s Everyday Family Dinners,” came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place. Ms. Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks. The recipe comes together in about 40 minutes, making it a good one for a busy weeknight -- succotash without suffering.
Duck or Rabbit Livers With Onion Marmalade
Red Shrimp Chowder With Corn
Red Snapper (Bloody Mary)
Burnt Oranges With Rosemary
The charred, sugary rosemary is both rough and refined, making these oranges a gratifying end to a grilled meal.
Fresh Dried Chili Oil
This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
Chicken Soup
Triggerfish With Pistou and Garden Vegetables
Roast Leg of Lamb With Fork-Mashed Mint Peas
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves. Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime. And if your carving skills are shaky, practice on a cantaloupe.
Leek, Turnip and Rice Soup
This simple, fragrant soup is delicious as thick vegetable soup, not puréed. It becomes a different soup altogether when you purée it, and I like both versions equally.
Maple-Roasted Rack of Venison
At a cabane à sucre, or sugar shack, a rough-hewn cabin for making syrup in Quebec, the syrup harvest is accompanied by a feast. The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy — all washed down with an optional beer. This recipe comes from a feast held at the painter Marc Séguin's farm in Hemmingford, Quebec.
Carrot Soup With Ginger, Turmeric and Lime
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil — the technique is known as tarka in Indian cuisine — adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.
Lentil Soup With Cilantro (Lots of It)
This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.
Grilled Eggplant and Tomatoes With Chermoula
Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer’s eggplant and tomatoes. You can use an outdoor or an indoor grill for these.
Mung Bean Dal With Apples and Coconut Tarka
Lentil Soup With Chipotles
Chipotles in adobo add a wonderful smoky-spicy element to this lentil soup. Lentils combine well with smoky flavors — that’s why they’re so often cooked with sausage or bacon.
Quinoa and Vegetable Burgers With Ginger
This vibrant burger is made with both cooked and uncooked vegetables. The egg is optional; if you don’t use it, be careful when flipping the patty so that it doesn’t fall apart.
Lentil, Celery and Tomato Minestrone
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor to the mix that ordinary minestrone just doesn’t have. Celery has long been used in Chinese medicine to help control high blood pressure. It is also an excellent source of Vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and Vitamin B6.
Grilled Watermelon and Feta Salad
I love watermelon and feta salad, whether the watermelon is grilled or not. The sweet, juicy watermelon against the salty, creamy feta and pungent onions is a winning combination. This version introduces heat — if you serve it right after grilling the melon (it isn’t a must) — and char. Throw the watermelon slices, with the rind, onto the grill after or before you’ve grilled your meat or fish or vegetables. Grill them on both sides until just charred, then cut away the rinds and dice up the melon for the salad.
Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Grapefruit Ice
Grapefruit translates beautifully into an icy sorbet. Be sure to allow this to soften in the refrigerator for 20 minutes before serving.
Chicken Cacciatore
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below). You can increase or decrease the number of chicken pieces according to your needs. This stew freezes well; thaw it overnight in the refrigerator for the next night’s dinner. If the stew doesn’t thaw completely, heat gently in a casserole or use your microwave’s defrost function.