Dairy Free

Inspired by Cantonese char siu, this boneless pork shoulder is gloriously shellacked with a molasses glaze for the perfect balance of sweet and savory.

While you can use any green you like, a mix of tender and sturdy ones—some bitter and some hot—gives the best balance to the final dish.

It may seem like blasphemy to toss brisket onto a hot grill; but this method for thinly sliced, marinated meat results in flavorful, juicy steak strips for everyone.

These grilled pork ribs are all about the sauce: a stir-together Korean chile paste situation that has everything you want (heat, sweetness, tang, and deeply savory flavor).

The sweet-and-sour glaze on these pork chops gets them good and dark, coating them with rich flavor—don’t be afraid to let them get a little black.

These grilled chicken drumsticks cook over indirect heat until the skin is browned and crisp, then get basted with a savory-sweet glaze.

If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. Look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they're smoky outside and sweet and juicy inside.

Grilling a whole fish doesn’t have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it's time to turn, wedge two metal spatulas under the fish—one near the tail and the other at the head—then quickly and confidently roll it away from you onto its other side in one fluid motion.

Like rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.

This chicken packs some heat, which is why we pair it with a crisp and cooling fennel salad. If fennel isn’t your thing, use radishes, carrots, or cucumbers—any shaved crunchy veg will do.

Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that’s just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they won’t dry out; plus, they’ll continue to soak up all that flavor.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

The key with tenderloin is making sure it’s not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

Use this fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.