Simple Cooking

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

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

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Toss together just before serving to prevent wilting.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

"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.