Gluten Free

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.

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.

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

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

This addictive peanut-and-seed mix has "unbeatable summer snack" written all over it. It's got just the right amount of salty-spicy crunch to keep you reaching for another beer, and another handful, and another beer... —A.M.

Smoked almonds highlight the bananas' grilled flavors in this 5-ingredient dessert. While you can grill ripe bananas that have some black spots, they're easier to move around if they are completely yellow and slightly firm.

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.

You can infuse your shellfish with smoky flavor (and keep the smells out of the house) by throwing it on the grill. The lobster, shrimp and clams here are meant to be cooked at the same time and served with three sauces for mixing and matching. If you make the sauces in advance, the mixed grill comes together in less than a half hour. For a simpler dinner, you can absolutely make one type of seafood and one of the sauces; just make sure to increase the quantities as needed.