Quick

"A hot-sauce Michelada with some serious kick." —Alfia Muzio, recipe developer

"Tastes like a boozy Orangina; I could drink 'em all day long." —Claire Saffitz, assistant food editor

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

Make sure to buy whole squid; precut rings will slip through your grill grate.

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

An homage to the breaded and baked fish at Luby's cafeteria in Texas, this tilapia goes Tex-Mex with a salty corn-chip crust.