Quick

Look for fish that's 1 to 1 1/2 inches thick. It sounds counterintuitive, but farmed fish is a better choice when raised inland, in recirculating water (rather than in crowded netpens in the wild). At the market, ask your fishmonger where the fish comes from.

Use one, two, or all three toppings.

The light custard is quick to make, but it has to be prepared just before it's served.

Here's a secret to sweeten your summer. This syrup is easy to make, and because the sugar is dissolved, it blends easily in Margaritas and other cocktails. Try it in iced tea and lemonade, too.

Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, breadcrumbs stand in for the nuts.

For burgers with the best texture, blend the meat and seasoning gently, trying not to overwork it, and then shape the mixture into patties.

These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking.

Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.

This simple vegetarian pasta is perfect for a summertime picnic.

The dog-and-relish combo, reinvented.

Charmoula is a North African mixture of herbs, oil, lemon, and cumin.

This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.