These carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions.
Author: Ned Baldwin
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished...
Author: Hetty McKinnon
Author: Bon Appétit Test Kitchen
This spring-themed dish works perfectly as an entrée or as a side dish.
Author: Alejandro Junger
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony...
Author: Andy Baraghani
Author: Sarah Tenaglia
Author: Joe Bonaparte
Author: Judy Wilkins
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can't find Italian frying peppers or just aren't feeling them, grilled...
Author: Andy Baraghani
Author: Andrea Albin
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
Author: Molly Wizenberg
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Author: Magdalena Wszelaki
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Author: Jamie Oliver
Author: Brenda Louch