Chef Camille Becerra poaches her eggs in a deep pot because they take on a teardrop shape when they plunge into the water. She uses mixes of grains, vegetables, and greens when serving this bowl at Navy, but you can use just one variety of each component. (It's a great way to use leftovers.) She also varies the savory yogurt, swapping out the sumac used here with a mix of mild spices or herbs, such as fresh dill or flat-leaf parsley, ground fennel or coriander seed, or a combination.
No celebration is complete without a sweet treat to top it off. When the heat rises outside, stay cool in the kitchen with our selection of no-bake desserts. These recipes are a snap to make, easy to enjoy, and completely oven-free!
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.