Easy

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

If you can't find currants (check the farmers' market first), use any other berry or a mix.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

Choose a mild and creamy Gorgonzola for this dip.

Refreshing and a little bit inebriating; if you've got kids running around, pick up a box of Rocket Pops so there's no confusion!

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Splitting lobsters in half makes them easier to grill—and eat.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

If you don't enjoy very rare meat, keep these steaks on the grill until they reach 120°; they'll still be rare, but less aggressively so.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.