Grilling

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.

If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

Don’t feel like cooking indoors? Toss a cast-iron pan right on the grill for a saucy dish of clams and chickpeas, and char some bread alongside for dipping.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish. This recipe is from Lord Stanley in San Francisco, CA.

This is a variation on the OG version of the dish—so feel free to experiment.

Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

Bush’s® chicken sausage sandwiches with beans and pickled pepper and onion relish

Bush’s® Smoky Chili-Rubbed Steak with Charred Scallions