Bon Appétit

Sprinkle this fresh take on lemon-pepper seasoning over olive oil-rubbed chicken or steak before grilling or roasting. It's also delicious strewn over grilled or pan-roasted cod or bluefish.

When added either before or after cooking, this aromatic seasoning imparts deep flavor to lamb, beef, pork, or duck.

Packed with oats, nuts, and seeds, this energy booster can be made up to 1 week ahead. Serve it as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.

Try this rub on chicken, fish, or pork, and place some in a salt cellar for seasoning at the table.

This is our version of shichimi togarashi, the spicy Japanese condiment.

Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill.

The magic of this easy dessert happens in the fridge as the lemon juice sets the cream into a luscious custard— no eggs or gelatin required.

For a clear liquid, use coarsely ground coffee. (Finely ground beans make for a cloudier drink.)

Five ingredients and five steps will get you to burger heaven.

Classic salad, meet the open-face sandwich. Our version includes garlic-scented toast and a versatile, new-school egg salad made with cottage cheese, parsley, and capers.

With a dish this simple, you need the freshest possible fish—and good technique. Score the flesh down to the bone to encourage even cooking, and be patient when making the first turn: If you oil the grill grate well and give the fish time to cook through, the skin won't stick.

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

These chewy-crisp flatbreads are just right for drizzling with chile oil and herb sauce or wrapping around grilled meat. Use this master recipe and topping combinations from our list below, or improvise with anything from guacamole to pesto. And yes, you can substitute store-bought pizza dough.

A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky.

All of these dishes would benefit from a scoop of rice on the side, but Pelaccio's twist on northeastern Malaysia's rice salad is meant to be served over the grains. (He prefers jasmine.) The smoky grilled vegetables are enlivened by a generous final flourish of fresh herbs.

Cooking the wings slowly over medium-low coals and turning them often makes for crisp results; the skin will brown while the meat cooks through. Be sure to begin 1 day ahead; the chicken needs to marinate overnight for the flavors to infuse.

This sophisticated mashup of the campfire classic uses Nutella to bind the graham cracker crust and coffee to deepen the chocolate flavor in the rich ganache filling.

Want the fluffiest ice? Scrape the frozen mixture with a fork every 30 minutes to create smaller crystals.

Forget the mezcal. Use this chile-infused tequila in Margaritas and Palomas—salt-rimmed cocktails made with tequila, lime juice, and grapefruit soda.