Bon Appétit

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

Make this your night one camp-out dinner, when the fish is freshest.

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

A tart huckleberry drinking vinegar (you can try it with different berries) gives club soda some kick.

Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.

When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting. This whole-lemon vinaigrette can take on much more than Bibb lettuce: It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats—you name it.

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.

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

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.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

It takes some practice to produce a beautifully crimped pie crust, but galettes? Not so much: The more rustic they look, the better.

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Aside from banana, we can't think of a fruit that wouldn't be good in this drink.

Heating the sugar before beating it into the egg whites creates an extra-glossy, stable meringue.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.