Bon Appétit

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

Use store-bought meringues and skip the first step, if you prefer.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

The best blue cheese for this is salty but creamy, not too sharp or funky.

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

"Never met a fritter I didn't like, and I love this one." —Allie Lewis Clapp, food editor

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

Don't peel the peaches; simply rub off the fuzz with a damp paper towel.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

With store-bought cooked lobster (or shrimp if that’s more your speed) this luxe, buttery pasta comes together at lightning speed.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.