Chile

Try this refreshing dessert with other firm, ripe fruit, including pineapple, peaches, or plums. Chill any leftover syrup for sweetening iced tea or cocktails.

You bought the freshest-looking shrimp, baby squid, or whole fish you could find. Now what? Follow Pelaccio's road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce.

Forget the mezcal. Use this chile-infused tequila in Margaritas and Palomas—salt-rimmed cocktails made with tequila, lime juice, and grapefruit soda.

This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados, you're in for a treat. They're already our go-to side this summer.

Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.

Pelaccio flips the kebab script by cubing luxurious cuts of steak and marinating them in coconut milk, garlic, and chiles. Try this with tri-tip, top sirloin cap steak, or rib eye; just make sure a strip of fat is still intact; you'll use it to thread onto the skewers.

Keep this versatile oil in your fridge so you can use it to enliven salads and anything grilled—especially flatbreads, fish, steak, and vegetables.

The keys to a light, airy semifreddo that melts in your mouth? Just enough sugar to sweeten it and keep it soft in the freezer. Also, "gently folding and not overmixing," says Laiskonis. Go over the top by serving it with cinnamon whipped cream and chile-chocolate sauce (or use store- bought chocolate sauce).

Use this easy, vibrant homemade harissa to transform charred green beans (or any grilled veggies) into a wonderful side dish all season long.

Nothing puts a smile on people's faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.

"Nobody thinks to cook cucumbers, but I treat them as I would any vegetable"

Wear gloves when making this searingly hot sauce.

Use Mexican adobo, a vinegary chile paste, to season any protein. For this recipe, the shrimp is chopped, so there's no need to splurge on a larger size.

A few simple spices are all you need to transform ground pork into a fantastic taco filling.

This creamy, smoky filling of roasted poblano chiles and charred onions will make your vegetarian—and carnivorous—friends happy.

Polish sausage gives the onions and chiles a rich, smoky flavor.

Toasting the dried chiles first brings out their deep flavor.

Chicken thighs are more succulent than breasts and stand up to reheating without drying out.

Cerciello marinates small chickens with garlic and herbs, then roasts them until golden. In summer, he serves them with a quick, piquant sauté of corn and peppers along with a chunky pistachio sauce that's so good, you'll want to make it all season long.