Quick

The creamy red-cabbage slaw can also be served on sandwiches or as a side dish. For a toasted flavor, quickly heat the tortillas over a gas burner until blistered in spots, holding each with tongs and waving it from side to side.

Use any salsa you like in this dish: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores. To add more heat, cook 1/4 teaspoon red pepper flakes with the corn and garlic in step 3.

Experiment with different combinations of your favorite herbs to coat the snapper, but remember to balance strong herbs, such as dill and thyme, with milder ones, such as parsley.

Filled with Caribbean flavors, this dinner is made to be enjoyed outdoors. You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak wooden skewers in water while preparing the ingredients.

Tzatziki, a traditional Greek dressing made from cucumber, yogurt, and mint, lends a cool complement to the burgers.

In this recipe, lemon wedges caramelize on the grill, making them slightly sweet. When serving the skewers, squeeze the lemon juice over the lamb for added flavor.

Dijon mustard and Worcestershire sauce flavor these burgers before they’re cooked. We like them with lettuce, tomato, and mayo on one side, and grilled onions on the other, but try any of the accompaniments listed below.

In this recipe, cheese and mustard are incorporated into the burger rather than being used as toppings. For juicier burgers, avoid using the leanest ground turkey.

Croutons can be made 3 days ahead and stored in a resealable plastic bag, at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.

When you find yourself with day-old bread, make this Tuscan salad, known as panzanella. Coarse-textured, good-quality bread works best. Feel free to improvise by adding olives, anchovies, or canned tuna.

In Italy, prosciutto and melon are combined in a traditional first course. Here, cool, silky bocconcini and torn mint leaves are added to make a refreshing salad—just the thing to begin a meal on a warm summer night.

Using a variety of colorful tomatoes makes a stunning presentation. The dressing is simple—since tomatoes are so flavorful in the summer, they don’t need much accompaniment.

Gazpacho is traditionally made by adding olive oil to vegetable purée; in this light version, we left out the oil and used only a small amount to cook the shrimp.

Capture the sweetness of fresh corn in this three-ingredient soup. Freeze portions for up to six months, then heat them straight from the freezer.

Here’s a foolproof recipe that involves nothing more than assembling a few store-bought ingredients with a five-minute chocolate sauce. Make it once and it’ll soon become a stand-by whenever you want a little something sweet.