Gluten Free

Sweet, juicy tomatoes and watermelon are soul mates—and they both need salt, spice, and fat to reach their full potential. Here, a turmeric- and cumin-infused coconut oil provides all of that and more.

This all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce. Keep the melon ice-cold for maximum contrast.

Seek out a slightly underripe cantaloupe for this salty-sweet, crunchy, and juicy summer side; firmer flesh makes it easier to slice into ribbons.

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.

Keep the fat rendered from good bacon in a crock in your fridge. It’ll make this the tastiest cornbread you’ve ever had.

Mid-summer is prime time for zucchini. That means "zoodle" season—if there ever is one—is now. This version tastes surprisingly indulgent, tossed with plenty of cheese, red pepper flakes, and olive oil.

Toss large pieces of salmon in cornstarch before cooking and they'll develop a delicate crust that really grabs onto the spicy-sweet teriyaki glaze.

No pots or pans needed for this easy summertime recipe. Just fire up the grill!

Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.

Ginger kombucha adds bright flavor and plenty of healthful probiotics to this tropical fruit smoothie.

A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma.

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

A heap of basil, tossed through just to wilt, adds a punchy, cooling element to this dish of chile- and garlic-marinated shrimp. Spoon it over a fluffy pile of white rice for a fuss-free summertime dinner.

This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons.

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.