Our guide to the best grilled vegetables will keep you fired up all summer long. Just pick your veggie -- or make mix-and-match kebabs -- and master a few basic techniques. Always heat the grill to precisely the recommended temperature and use skewers to keep small or narrow veggies from falling into the fire (wooden ones should be soaked in water for 30 minutes beforehand so they don't burn). Finally, if you'd like to add restaurant-worthy crosshatch marks, wait until the grate leaves a set of lines, then rotate the vegetables 90 degrees. It's surefire advice for mouthwatering success.
Whether you do your foraging in the woods, at the farmer’s market, or in your local specialty food store, these edibles fresh from the forest floor give us a taste of nature in its purest form. Here, you’ll unearth recipes for morels, chanterelles, ramps, fiddleheads, dandelions, and other wild discoveries.