Side

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Find long beans at Asian or specialty grocers.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

Fresh sardines are nothing like their tinned cousins; their flavor is rich and far more delicate. Dressed with a miso glaze and augmented by rainbow carrots and fresh fennel, this is a wonderful, light meal.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

This dish is simple, unforgettable, and bound to please hot-sauce addicts.

Thanks to frozen puff pastry, making this savory hors d'oeuvre is a snap.

Pick firm, bright-green celery stalks with lots of leaves.

The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.