Bon Appétit

Be sure to completely dissolve the honey before adding the ice since it will clump and go nowhere once cold.

Make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

When cooked long enough, the squash gets jammy and saucy, ideal for coating big pieces of pasta, like paccheri or ziti.

Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.

A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor.

Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.

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.

A kicky chile-lime dressing wakes up your weeknight salmon.

If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.

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.

Summer tomatoes and briny olives turn saucy as they cook underneath roast chicken in this simple weeknight dinner.

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.

Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.

There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.

Agave nectar makes a great fast sub when you don’t have simple syrup on hand.

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

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

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.