Shishito and Shrimp Skewers With Chimichurri
Ridged shishito peppers are usually pleasantly bitter with mild to medium heat, but watch out: Every so often, you'll get one that packs a fiery punch.
Grilled Chicken with Fresh Grape Glaze
Grapes are probably the last thing you'd think of to put on grilled chicken, but combined with soy sauce, balsamic vinegar, and rosemary, they really work well here. Their natural sugars caramelize during cooking, giving the finished dish the charred crust that makes grilled food great.
Red Snapper With Chunky Tomato-Watermelon Salsa
The salsa combines sweetness from watermelon; acid from tomatoes and lime; a bit of heat from the chile; and a pop of herbal freshness from cilantro and mint. It pairs particularly well with red snapper and would be lovely with most any mild white fish. To get the fish skin good and crisp, be sure to forgo a nonstick skillet in favor of a stainless-steel or cast-iron one; reach for a 12-inch skillet- (or larger) so the fish doesn't get overcrowded—or cook in 2 batches if using a smaller pan.
Brown-Sugar Grilled Salmon with Zucchini and Fennel "Noodles"
Playing up the contrast—acidic and sweet, crunchy and tender—creates an easy, refreshing entrée that's ready in just 25 minutes.
Vietnamese Pork Salad
Think of this impressive salad as a deconstructed version of a spring roll. Rice noodles cook in just 2 minutes; be sure to drain and rinse promptly with cold water so they don't overcook.
Yellow Squash Pasta with Caramelized Lemon
Look for lemons with thinner skins (smoother, shinier skins are often thinner); you'll get a nice citrus hit with each bite, but charring the slices softens the flavor so it's not overpowering. Serve right after tossing everything together, as the squash will start to wilt.
Watermelon and Arugula Chicken Salad
If watermelon wedges are a mainstay at your summer cookouts, try dicing for this instant, gorgeous salad. The sweetness of the fruit pairs beautifully with the smoky rotisserie chicken and fresh mint to create a summertime staple that will keep the family asking for seconds.
Pasta with Prosciutto, Cherry Tomatoes, and Asiago
This quick pasta toss is all about the play of textures: crispy bits of prosciutto, snappy squash, and blistered cherry tomatoes. Sauté the zucchini for just a minute—you want it to lose its raw bite but not brown. It will be perfectly crispy-tender when the pasta is done.
Red Wine-Marinated Steak With Balsamic Onions and Slaw
Cook this with either hanger or flank steak, whichever you prefer. The onions add a hit of umami, but feel free to omit them.
Flank Steak Panzanella Salad
This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.
Spiced Chicken with Grilled Peach Salsa
Purple scallions have a mild, sweet taste and a beautiful deep color. Substitute green onions if you can't find their purple cousin.
Brothy and light, this is a perfect summer soup. A quick and easy pesto adorns each bowl for a burst of herbal freshness. In a pinch, you can use purchased pesto.
Pork Loin Medallions with Spicy Greens and Provolone
We've put a quick and lean spin on Philly's popular slow-roasted pork shoulder Italian hoagie by using tenderloin and turning the dish into a sort of warm salad. Serve with thinly sliced Italian bread, if desired.
Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa
Blueberries are the standout ingredient for the sweet and sour sauce that accompanies these grilled kebabs. We used cilantro, basil, and parsley, but you can omit the cilantro. You can also serve this salsa on small toasts spread with creamy Camembert or tangy goat cheese.
Grilled Red Curry Chicken and Bell Peppers
We use a combination of peppers for different flavor notes—mini bell peppers for sweetness and Fresnos for moderate spice. Fresnos look like red jalapeños but are less spicy; use the latter if you want more heat.
Pan-Seared Lake Trout with Bacon and Cranberry Bean Succotash
Mottled pink cranberry beans lose their vibrant color once cooked, but no matter; their creamy texture and mild taste are the stars of the dish. You can substitute lima beans if you can't find cranberry beans. Just-picked corn is a must: Check for a fresh, moist stem.
Chicago Char Dog with Fresh Cucumber Relish
Classic Chicago dogs are served in poppy seed buns. If you can't find them, lightly brush buns with egg white and sprinkle with poppy seeds. Toast in the oven at 350° for 2 to 3 minutes.
Banh Mi Hot Dog
Pickled veggies, jalapeño, and cilantro top these Vietnamese-inspired dogs.
Mexican Hot Dog
Lime-marinated cabbage and sliced avocado give Mexican flair to this grilled frank.
Grilled Lamb Chops with Wheat Berry, Strawberry, and Lacinato Kale Salad
Lacinato kale, often called dinosaur kale because of its crinkled, bumpy texture, grows year-round in the Pacific Northwest. Massaging the leaves with your hands tenderizes them and tones down their bitter edge, which is a little more pronounced with summer harvests.
Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumber
Quick pickles add tangy crunch to our fresh riff on the cheesesteak sandwich. Avoid overworking the meat when you mix and shape the patties; you run the risk of making them tough.
Mango Rice Salad with Grilled Shrimp
Asian influences are rather uncommon at the summer table, but with curry-marinated shrimp, coconut-tinged rice, crunchy vegetables, and distinctively flavored mango, this dish will change that, and fast.
Lobster isn't just for the white-tablecloth set. These classic New England sandwiches are decidedly down-to-earth, and affordable to boot―just one pound of lobster feeds eight. The unbeatable flavor of fresh dill is excellent, and the dressing is extra tangy (and lower in fat) thanks to the addition of Greek yogurt.
Pulled Chicken Sandwiches
Most of us don't have the time or equipment to slow-smoke meats at home. Thankfully, this recipe captures all of the smoke and spice of barbecue in only 20 minutes on the grill. Slap on a sweet-spicy sauce and the requisite pickles and bun, and you're in for a treat.
Grill-Braised Clams and Chorizo in Tomato-Saffron Broth
Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.
Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
This herby pasta salad is perfect for a picnic or potluck gathering; you can easily double the recipe to serve a crowd. Can't find orecchiette? Medium shell-shaped pasta will also work in its place.
Tequila-Glazed Grilled Chicken Thighs
If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.
Grilled Char with Yukon Golds and Tomato-Red Onion Relish
Sweet heirloom tomatoes are the crowning glory on this grilled meal. Soaking the onions in cool water removes some of their harsh bite.
Grilled Pizza with Prosciutto, Arugula, and Lemon
Grilled flatbreads are a delicious base for a light, summery salad. The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3 in the directions.
A teriyaki-like sauce adds tons of flavor to chicken. Serve with rice or rice noodles and steamed baby bok choy.
Curry Chicken Wraps with Nectarine Chutney
Indian spices pair well with tangy nectarines but you can also use peaches, if you prefer.
Burgers with Blue Cheese Mayo and Sherry Vidalia Onions
A basic burger gets revamped thanks to a few choice ingredients that pack lots of flavor. Watch out, this will be the hit at your next barbecue.
Corn Bread Shortcake with Ham and Fresh Peach Salsa
This recipe elevates the down-home Southern flavor of corn bread and smoked ham into haute cuisine with a sweet-savory salsa. Impress your guests with an elegant plate presentation, but keep some extra salsa for yourself to eat with any kind of grilled meat, or, heck, plain old tortilla chips.
Cumin, Honey, and Mint-Marinated Lamb Chops
Among its myriad benefits, grilling yields superfast results: After marinating, these lamb chops need only about eight minutes and they're ready to eat. The mélange of ingredients in the marinade brings together sweet, sour, and spice for flavor you'll want to try over and over.
Fiery Flank Steak with Tomato Jam
In this recipe, we marinate flank steak with jalapeño peppers, then grill it and top with a jam made from tomatoes and even more jalapeños―a spicy-food lover's dream. If you've got a big crop of backyard tomatoes, make some extra jam to serve with cheese and crackers for a quick appetizer.
Arugula Salad with Chicken and Apricots
Pounding the chicken breasts flat ensures tenderness and cuts cooking time―a great combination―while fresh herbs add great taste. The finished salad has lots of flavors, too: bitter arugula, sweet and juicy apricot, pungent raw onion, and tart white-wine vinaigrette. This 10-minute recipe's perfect for a weekend lunch with guests.
Grilled Salmon with Roasted Corn Relish
Just about every ingredient here is a seasonal specialty, from the corn, tomato, and chile peppers to fresh cilantro and salmon (wild Pacific salmon is best in summer). Charring the chiles, corn, and salmon on the grill infuses everything with a light smoky flavor that brings the whole dish together.
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
This salad combines three very different kinds of sweetness―the pure sweet of corn, the savory, almost meaty sweet of tomatoes, and the clean, oceanic sweet of crabmeat. Top that with a tart vinaigrette dressing and you've got a refreshingly light salad that's still satisfying.