Seafood

Chicago chef Paul Kahan’s pairing of grilled toast, fresh cheese, and buttery smoked sablefish works with any smoked fish, from flaky whitefish, trout, or bluefish to thin slices of salmon. Try it alongside the rest of his summer cookout menu: Grilled Chicken Liver Pate and Blackberry Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, and Country-Style R.…

Keep the heads on in this grilled shrimp recipe; they've got good flavor!

Poached salmon on its own can get a little boring—which is why this recipe comes with a zippy, creamy avocado sauce to wake things up.

Pro tip: Make the spice oil a week ahead to cut your prep time in half!

For this oysters Rockefeller recipe, make the filling ahead of time and you'll need only a few minutes to go from shucking to eating.