Keto

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.

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

All chiles vary in heat, so choose wisely!

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.

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

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

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.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

With lamb rib chops, we insist you leave the fat on the bone.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.

You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.

This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

You can thank the folks at the Meat Hook in Brooklyn for sharing the secrets of their craft. While making homemade sausage requires effort—and some special equipment—even a novice can achieve pro results. (Watch the step-by-step video for making sausages at home here.) Once you get the hang of it, you can add Spicy Italian Sausage, Green Chorizo, and Boerewors to your repertoire.

For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.

The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.