Intensely flavorful and endlessly adaptble, grilled vegetables can be you best friend this summer. Enjoy them hot, cold, or at room temperature, alongside meats, in a sandwich or frittata, or tossed with pasta. But not all vegetables are created equal -- some require precooking before they hit the grill. Check out this handy list before your next cookout and you'll be rewarded with tender, smoky result every time.
Living food editor Jennifer Aaronson's take on Rhode Island clam chowder is brightened by torn fresh basil leaves, added just before serving. Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.
A reader sent us this recipe for her twist on potato pancakes. Matzo meal, easy to find around Passover, makes them nice and crisp. Karen Bernhardt Toolan of Clifford Township, Pennsylvania, says, "These are great as a side at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping."
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner. Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and some hard cheese.