Grilling

O.K., it's time to think about dinner, but in the summer, just the idea of turning on the stove — let alone the oven — leaves you less than enthusiastic. That probably means using the grill, but you've had your share of hot dogs, kebabs and barbecued chicken. Our solution? Something unexpected grilled pizzas. The dough is a snap to make; the pizzas are small and easy to manage; and since the sausages and colorful summer vegetables are also grilled, there's almost nothing to clean up. Plus, we splurged and added three kinds of cheese. After you try this recipe once, you'll erase the local pizza joint's number from your speed dial. And who knows? You might just forget about your stove.

Thai cooking frequently makes use of cilantro roots; their flavor is more pronounced than that of the leaves.

Active time: 15 min Start to finish: 45 min

Active time: 40 min Start to finish: 40 min

Two mustards mellowed with honey and yogurt make a terrific sauce for chicken — or even fish or pork. This is an ideal warm-weather dish because the sauce does't require cooking. Try boiled new potatoes on the side. Active time: 20 min Start to finish: 25 min

Churrasco is Spanish for grilled steak. This is Douglas Rodriguez's Argentine interpretation made with pork. He takes slices of tenderloin and pounds them to approximate the thickness of a skirt steak. Marinate the tenderloin strips for two to six hours before grilling.

Can be prepared in 45 minutes or less.

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.

The fire's smoky heat — and some luscious garlic mayonnaise — turn simple grilled tomatoes into a spectacular dish.

For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.

This recipe was created to accompany Garlic, White Cheddar and Chipotle Mashed Potatoes. Can be prepared in 45 minutes or less.

Adding fresh seasonings to a prepared salad dressing gives great flavor to the marinade for this easy and attractive dish.

Sweet and hot Italian sausages are delicious grilled over charcoal.

In this menu, guests make their own sandwiches, piling on rosy slices of spring lamb, chopped grilled green onions and a variety of condiments. Uncork a red Rhône wine (we recommend Gigondas) or a Pinot Noir to pour with the sandwiches; have a selection of sodas and bottled water on hand, too.