Peden + Munk

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

We love using farmers' market heirloom varieties in this tomato salad recipe.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.

A club salad is a great way to use grilled chicken leftovers for lunch

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly--no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

You can use this simple formula to wake up chicken, add another layer of flavor to pork or steak, or sass up all kinds of vegetables.

These chicken tacos are made with thighs, which are more flavorful than chicken breasts; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

Yes, making this rice is a time commitment and a labor of love. But the ingredients aren't difficult to find, and the finished dish is stunning.

Adding veggies to the marinade while warm helps them absorb more flavor.

As summer progresses and apricots go out of season, try these desserts with ripe plums instead.

Scoop up this vibrant condiment with wedges of warm pita.

Rice flour gives these cookies a very fine texture, an also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.