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

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.

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.

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

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

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands.

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.

If you love dipping bread into tomato soup, you’ll love this rustic Italian dish, known as pappa al pomodoro.

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

If your grill is large enough, you can bang out all 12 slices of French toast in just a few minutes. While any white bread is delicious here, brioche and challah make especially custardy toasts.

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.