Dairy Free

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

Toss together just before serving to prevent wilting.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Find long beans at Asian or specialty grocers.

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

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.

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

When the raw slices are baked, they will shrink considerably, so use large beets.

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.

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.