Epicurious

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.

Smoked almonds highlight the bananas' grilled flavors in this 5-ingredient dessert. While you can grill ripe bananas that have some black spots, they're easier to move around if they are completely yellow and slightly firm.

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

If you don't want to heat up your house with the oven, you can bake any muffins on the grill but the lightly smoky flavor that the grill imparts is especially nice with corn-based ones. Because keeping the grill at a steady temperature can be tricky, the baking time can vary, so keep an eye on the muffins. For the best muffins, be sure that the entire pan is not set over direct heat (otherwise, the bottoms will burn).

If your grill is large enough, you can bang out all 12 slices of French toast in just a few minutes. While any white bread is delicious here, brioche and challah make especially custardy toasts.

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.

You can infuse your shellfish with smoky flavor (and keep the smells out of the house) by throwing it on the grill. The lobster, shrimp and clams here are meant to be cooked at the same time and served with three sauces for mixing and matching. If you make the sauces in advance, the mixed grill comes together in less than a half hour. For a simpler dinner, you can absolutely make one type of seafood and one of the sauces; just make sure to increase the quantities as needed.

Zucchini bread is one of those things that is almost always good but rarely spectacular and a slice can serve as a breakfast, snack or dessert. Sprinkling it with sugar and grilling it so it becomes nicely caramelized moves it firmly in the dessert category (and, along with adding a spoonful of mascarpone, makes it much closer to spectacular). This recipe works with your favorite zucchini bread recipe or try it with this Spiced Zucchini-Walnut Bread .

The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

"This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider." —Dawn Perry, senior food editor