Grilling

Step aside pancakes; butter and maple syrup is a combination worthy of the ripest grilled summer fruits. Can't find apricots? Try this recipe with peaches or plums for a fantastic ice cream topping.

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.

Spatchcocking (or splitting and flattening) this Italian-flavored chicken before grilling helps it cook more quickly and evenly.

You could bake this hunk of meat in an oven, but you'd be missing out on all that smoky flavor you'd be getting from the grill.

Bacon-wrapped franks, pinto beans, avocado, and mayo are balanced by pickled jalapeños and salsa in this summertime favorite.

You've been doing it in the car when nobody's looking...but you don't have to hide anymore. It's time to come clean—and this finger-licking-good burger is so much more satisfying than those greasy drive-through hockey pucks. Plus grass-fed beef is leaner and lower in calories than conventional beef. It even contains a unique fat that may help prevent cancer, diabetes, and heart disease. Talk about an afternoon delight.

If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.

Years ago in Veracruz, I bought sweet corn from a guy in a bike cart. Mixed with mayonnaise, lime juice, ground chilies and queso fresco, it was one of the most exciting street foods I'd ever eaten.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.